INGREDIENTS
2 tuna fillets
1 small avocado, seeded, peeled and diced
2 TBSP red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/2 cup corn kernels, fresh or thawed from frozen
1 tsp. jalapeno pepper, seeded and minced
1 TBSP lime juice
2 1/2 TBSP olive oil, divided
1 tsp. chili powder
1/4 tsp. cumin
Salt and pepper to taste
2 TBSP cilantro, chopped
DIRECTIONS
Salt and pepper tuna steaks.
Heat 1 TBSP of oil in a medium skillet over high heat.
Once you see the oil shimmer, add the tuna steaks to the pan and sear for 2 minutes.
Flip and sear for 1 more minute.
Remove from pan and let rest a few minutes.
Slice tuna thinly.
Place the avocado, red onion, cherry tomatoes, jalapeno and corn in a bowl.
In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt and pepper.
Pour the dressing over the mixture and gently toss to coat.
Place sliced tuna on top.
Sprinkle with cilantro.
Serves 2.
