African Adobo-rubbed tuna (Seared, Spice-rubbed Tuna Steaks)

African Adobo-rubbed tuna (Seared, Spice-rubbed Tuna Steaks)
Cook Time
8 min
4 servings

This simple side takes under 10 minutes to prepare. You’ll love the spice and textures.



For the Tuna

tsp ground coriander seeds
tsp ground ginger
tsp red pepper flakes
tsp tumeric
tsp dried mustard
tsp ground nutmeg
tsp ground allspice
tsp cayenne
tsp freshly toasted and ground black pepper
1 ½
Tbsp kosher salt
Tbsp paprika
1 ½
Tbsp dried orange peel
Tbsp sugar
4 6
oz tuna fillets
cup peanut or canola oil

For the Avocado Salsa

ripe avocados, peeled and cut into ½-inch cubes
scallions, cut thinly on a bias
piquillo peppers stemmed, seeded, and diced (or 2 roasted red peppers from the jar)
clove garlic, minced
cup fresh-squeezed lime juice
cup fresh-squeezed orange juice
cup extra virgin olive oil
Kosher salt freshly toasted and ground black pepper, to taste

For the Pickled Cucumber

2 ½
Tbsp sugar, (more or less to taste)
cup Champagne vinegar
whole European cucumber, peeled, seeded, and very thinly sliced


Step 1

Mix all of the dry ingredients together.

Step 2

Then rub each of the tuna steaks with 1 1/2 teaspoons of the oil and all of the spice rub. In a nonstick skillet, heat the rest of the oil and when it begins to smoke, sear the tuna on each side for 1 minute apiece: The tuna must be served rare. Set aside at room temperature.

Step 3

In a medium bowl combine the diced avocado, scallions, roasted peppers, and garlic. Separately, whisk together the lime and orange juice with the olive oil and salt and pepper. Pour over the vegetables and gently toss. Refrigerate for 15 minutes.

Step 4

Mix the sugar and vinegar in a bowl. Stir well. Add in the cucumber and allow to marinate about 15 minutes. Reserve.

Step 5

To serve, arrange the cucumber in neat slices across the bottom of the plates. Slice the tuna and lay it over the cucumbers. Drop the avocado salsa on top or along the sides of the tuna. Now spoon a little of the pickling juices around the cucumbers and serve. Sometimes I add a little grated orange peel on top of the dish as well.

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