Tuna Saku with Guacamole

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Today's recipe suggests combining Yellowfin Tuna with a westernised version of guacamole, replacing the chilli with onion.

It is common to mix tuna with avocado because of the healthy nature of both ingredients and the synergy between their flavours. Making this recipe with guacamole sticks to this premise, and it’s a simple and delicious way to add character to a top-notch dish.

Ingredients ( 4 pax)

  • 2 packs of Koldfin Frozen Marinated Yellowfin Tuna Saku.
  • 1 ripe avocado
  • 1 lime
  • ½ onion (100 g)
  • ½ plum tomato
  • Coriander
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Fajitas (optional)
  • Dificultad Low

Paso a paso 1/6

Cut open the avocado in the middle with a knife and remove the stone. It is very important that the avocado is ripe for this recipe to work well. Once the avocado is open, take a spoon and pour the flesh from each avocado half into a bowl. Set aside.

Paso a paso 2/6

Peel and cut the ½ onion into very small pieces. Then, do the same with the tomato, coriander and pour everything into the avocado bowl. Mix well, mashing the avocado and the rest of the ingredients, but try not to crush the tomato and onion pieces too much.

Paso a paso 3/6

When everything is well mixed, cut the lime in half lengthwise, not widthwise, exposing more of the lime and thus increasing the amount of juice we can squeeze out. Squeeze the lime to taste. Add a little salt, ground pepper and oil. Mix it again very carefully, taking care not to crush the pieces too much. The guacamole is now ready and we can set it aside.

Paso a paso 4/6

Heat the frying pan over high heat to sear the tuna. When it is very hot, add the tuna and sear it for about 45 seconds (to taste), on both sides. Remove from the heat and place it on a plate. To serve, we suggest 2 different ways:

Paso a paso 5/6

The first option is to cut the Saku with very sharp knives into 5 pieces. Then we put the guacamole base and place the pieces of tuna on top. To finish, garnish with a little coriander, a wedge of lime, salt and pepper to taste and a drizzle of oil.

Paso a paso 6/6

Another plating option would be to heat some fajitas in a frying pan, so that they are slightly browned. Cut the tuna a little thinner, into about 6 slices. Then add the guacamole on top of the fajitas and place the tuna on top. Finally, add a drizzle of olive oil and a wedge of lime.

Guacamole, a dish that has travelled the world.

When the Europeans arrived in America, they brought with them new ingredients and spices that were very welcome in local gastronomic cultures, giving rise to a new version of the dish, this time with onion, garlic and coriander. Since then, the dish has never stopped evolving. Due to its success and the emigration of the Latino population, guacamole has travelled and settled all over the world, varying in use and form depending on the country or culture. An example of this can be seen in its common use in the United States, Europe and Oceania. In these regions, avocados are scarce and quite expensive, so naturally processed versions, mixed with mayonnaise or wine, have been encouraged to increase the volume of the salsa.