Acapulco Tuna Dish
Transport your taste buds to the vibrant coastlines of Mexico with this Acapulco Tuna Dish, a feast of fresh flavors and zesty goodness. Featuring tender seared tuna fillets marinated in a citrusy blend of lime and orange juices, garlic, and a hint of jalapeño heat, this recipe brings a bright, tangy twist to your seafood repertoire. Topped with colorful fresh ingredients like juicy cherry tomatoes, creamy avocado, crisp red onion, and aromatic cilantro, every bite delivers a burst of texture and flavor. The reduced marinade doubles as a tantalizing glaze, enhancing the tuna’s natural richness. Ready in just 30 minutes, this healthy, gluten-free meal can be served as is or transformed into tacos with warm corn tortillas. Perfect for weeknight dinners or a sophisticated yet quick weekend treat, this dish is a celebration of vibrant, coastal-inspired cuisine.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) fresh tuna steak
- 0.25 cup lime juice
- 0.25 cup orange juice
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 1 small (seeded and finely chopped) jalapeño pepper
- 0.5 medium (thinly sliced) red onion
- 1 cup (halved) cherry tomatoes
- 1 medium (sliced) avocado
- 0.25 cup (chopped) fresh cilantro leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 8 small (optional, for serving) corn tortillas
Instructions
In a mixing bowl, prepare the marinade by whisking together the lime juice, orange juice, olive oil, minced garlic, and chopped jalapeño pepper.
Place the fresh tuna fillets in a resealable plastic bag or shallow dish. Pour the marinade over the tuna, making sure all the fillets are well coated. Seal the bag or cover the dish and let the tuna marinate in the refrigerator for 15-20 minutes.
While the tuna marinates, prepare the vegetables. Thinly slice the red onion, halve the cherry tomatoes, slice the avocado, and chop the fresh cilantro leaves.
Heat a nonstick grill pan or skillet over medium-high heat. Remove the tuna fillets from the marinade (reserving the marinade) and pat them dry with a paper towel. Season each fillet with salt and black pepper.
Sear the tuna fillets in the hot pan for 2-3 minutes per side for medium-rare, or longer if you prefer them more cooked. Remove from heat and let rest for 2 minutes.
In a small saucepan, bring the reserved marinade to a boil and simmer for 2-3 minutes. Remove from heat and set aside as a glaze for the tuna.
To assemble, arrange the seared tuna fillets on a serving platter. Top with a mix of the sliced red onion, halved cherry tomatoes, and sliced avocado. Drizzle with the reduced marinade glaze and garnish with chopped fresh cilantro.
Serve warm with optional corn tortillas for a taco-style meal or with your favorite side dish.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 16.2 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 38.6 mcg | 193% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5506 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
