A perfectly seared tuna steak is served with a new twist on classic fries, namely: avo fries! Thick slices of creamy avo are coated in a panko crumb before being fried to crispy perfection! A tomato and red onion salad cuts through the steak and the avo, lending the dish a refreshing touch.
Tuna Steak & Avo Fries
Tuna Steak & Avo Fries
with a tomato wedge & red onion salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Avocado
- Avocados
- Fresh Chives
- Green Leaves
- Lemon
- Lemons
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Panko Breadcrumbs
- Red Onion
- That Mayo (Original)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BRAVO LITTLE AVO
Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Squeeze some lemon juice over the wedges. Prepare a shallow dish containing the breadcrumbs (seasoned lightly). Coat the wedges in the breadcrumbs. Press the crumb into the wedges so it coats evenly. Set aside in the freezer to chill for at least 10 minutes.
TOSS UP
In a bowl, combine the rinsed green leaves, the tomato wedges, the sliced red onion, the lemon zest (to taste), ½ the chopped chives, a drizzle of oil, and seasoning. In a small bowl, combine the mayo, the remaining chopped chives, the juice of 1 lemon wedge, and seasoning. Set both bowls aside for serving.
AVO FRIES
Place a pan over a medium-high heat with 1-2cm of oil. When hot, add the crumbed avo wedges and fry for 2-4 minutes, until golden, flipping halfway. Drain on paper towel and season.
SIGNED, SEARED, DELIVERED
Pat the tuna fillet dry with a paper towel. Return the pan, wiped down, to a high heat with a drizzle of oil, if necessary. When hot, add the tuna fillet and fry for 30-60 seconds per side until seared. Remove from the heat.
TUNA-TASTIC!
Dish up the golden avo fries alongside the seared tuna. Serve with the loaded salad, the chive mayo, and any remaining lemon wedge. Delicious, Chef!
Avocado - 1
Lemon - 1
Panko Breadcrumbs - 80ml
Green Leaves - 20g
Tomato - 1
Red Onion - 1
Fresh Chives - 4g
That Mayo (Original) - 15ml
Line-caught Tuna Fillet - 1
BRAVO LITTLE AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Squeeze some lemon juice over the wedges. Prepare a shallow dish containing the breadcrumbs (seasoned lightly). Coat the wedges in the breadcrumbs. Press the crumb into the wedges so it coats evenly. Set aside in the freezer to chill for at least 10 minutes.
TOSS UP
In a bowl, combine the rinsed green leaves, the tomato wedges, the sliced red onion, the lemon zest (to taste), ½ the chopped chives, a drizzle of oil, and seasoning. In a small bowl, combine the mayo, the remaining chopped chives, the juice of 2 lemon wedges, and seasoning. Set both bowls aside for serving.
AVO FRIES
Place a pan over a medium-high heat with 1-2cm of oil. When hot, add the crumbed avo wedges and fry for 2-4 minutes, until golden, flipping halfway. Drain on paper towel and season.
SIGNED, SEARED, DELIVERED
Pat the tuna fillets dry with a paper towel. Return the pan, wiped down, to a high heat with a drizzle of oil, if necessary. When hot, add the tuna fillets and fry for 30-60 seconds per side until seared. Remove from the heat.
TUNA-TASTIC!
Dish up the golden avo fries alongside the seared tuna. Serve with the loaded salad, the chive mayo, and any remaining lemon wedges. Delicious, Chef!
Avocados - 2
Lemon - 1
Panko Breadcrumbs - 160ml
Green Leaves - 40g
Tomatoes - 2
Red Onion - 1
Fresh Chives - 8g
That Mayo (Original) - 30ml
Line-caught Tuna Fillets - 2
BRAVO LITTLE AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Squeeze some lemon juice over the wedges. Prepare a shallow dish containing the breadcrumbs (seasoned lightly). Coat the wedges in the breadcrumbs. Press the crumb into the wedges so it coats evenly. Set aside in the freezer to chill for at least 10 minutes.
TOSS UP
In a bowl, combine the rinsed green leaves, the tomato wedges, the sliced red onion, the lemon zest (to taste), ½ the chopped chives, a drizzle of oil, and seasoning. In a small bowl, combine the mayo, the remaining chopped chives, the juice of 3 lemon wedges, and seasoning. Set both bowls aside for serving.
AVO FRIES
Place a pan over a medium-high heat with 1-2cm of oil. When hot, add the crumbed avo wedges and fry for 2-4 minutes, until golden, flipping halfway. You may need to do this step in batches. Drain on paper towel and season.
SIGNED, SEARED, DELIVERED
Pat the tuna fillets dry with a paper towel. Return the pan, wiped down, to a high heat with a drizzle of oil, if necessary. When hot, add the tuna fillets and fry for 30-60 seconds per side until seared. Remove from the heat.
TUNA-TASTIC!
Dish up the golden avo fries alongside the seared tuna. Serve with the loaded salad, the chive mayo, and any remaining lemon wedges. Delicious, Chef!
Avocados - 3
Lemons - 2
Panko Breadcrumbs - 240ml
Green Leaves - 60g
Tomatoes - 3
Red Onion - 1
Fresh Chives - 12g
That Mayo (Original) - 45ml
Line-caught Tuna Fillets - 3
BRAVO LITTLE AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Squeeze some lemon juice over the wedges. Prepare a shallow dish containing the breadcrumbs (seasoned lightly). Coat the wedges in the breadcrumbs. Press the crumb into the wedges so it coats evenly. Set aside in the freezer to chill for at least 10 minutes.
TOSS UP
In a bowl, combine the rinsed green leaves, the tomato wedges, the sliced red onion, the lemon zest (to taste), ½ the chopped chives, a drizzle of oil, and seasoning. In a small bowl, combine the mayo, the remaining chopped chives, the juice of 4 lemon wedges, and seasoning. Set both bowls aside for serving.
AVO FRIES
Place a pan over a medium-high heat with 1-2cm of oil. When hot, add the crumbed avo wedges and fry for 2-4 minutes, until golden, flipping halfway. You may need to do this step in batches. Drain on paper towel and season.
SIGNED, SEARED, DELIVERED
Pat the tuna fillets dry with a paper towel. Return the pan, wiped down, to a high heat with a drizzle of oil, if necessary. When hot, add the tuna fillets and fry for 30-60 seconds per side until seared. Remove from the heat.
TUNA-TASTIC!
Dish up the golden avo fries alongside the seared tuna. Serve with the loaded salad, the chive mayo, and any remaining lemon wedges. Delicious, Chef!
Avocados - 4
Lemons - 2
Panko Breadcrumbs - 320ml
Green Leaves - 80g
Tomatoes - 4
Red Onion - 1
Fresh Chives - 15g
That Mayo (Original) - 60ml
Line-caught Tuna Fillets - 4
Woolies Products in this dish
