Best 2 African Adobo Rubbed Tuna Steaks Recipes

Tantalize your taste buds with a culinary journey to the vibrant flavors of Africa with our curated selection of delectable tuna steak recipes. Embark on a taste adventure as we present African Adobo Rubbed Tuna Steaks, a harmonious blend of African and Filipino spices, Seared Tuna Steaks with African Chimichurri, a delightful fusion of fresh herbs and tangy spices, and African Peri Peri Tuna Steaks, a fiery and flavorful dish that will leave your palate wanting more. Get ready to indulge in a symphony of flavors as you explore these tantalizing tuna steak creations.

Check out the recipes below so you can choose the best recipe for yourself!

AFRICAN ADOBO-RUBBED TUNA STEAKS

African Adobo-Rubbed Tuna Steaks image

Provided by Norman Van Aken

Categories Fruit Juice Marinate Sauté Lime Orange Tuna Spice Avocado Cucumber Summer Healthy

Yield Makes 4 servings

Number Of Ingredients 29

Ingredients

For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Steps:

For the salsa:
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo:
Mix all of the ingredients together in a bowl.
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.

AFRICAN ADOBO-RUBBED TUNA STEAKS

African Adobo-Rubbed Tuna Steaks image

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. This recipe is from Epicurious.

Provided by Lavender Lynn

Categories Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 garlic cloves, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
kosher salt & freshly ground black pepper
1 1/2 teaspoons coriander seeds, toasted and ground
1 teaspoon ground ginger
1 1/2 teaspoons red pepper flakes, crushed
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons fresh ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
four 6-ounce tuna steak
1/4 cup peanut oil or 1/4 cup canola oil
2 1/2 tablespoons sugar
1/2 cup champagne vinegar
1 seedless European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Steps:

For the salsa:.
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo:.
Mix all of the ingredients together in a bowl.
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.

Tips:

Use fresh tuna steaks: Fresh tuna steaks will give you the best flavor and texture. If you can't find fresh tuna, you can use frozen tuna steaks, but be sure to thaw them completely before cooking.
Make sure the tuna steaks are dry before cooking: Pat the tuna steaks dry with paper towels before cooking. This will help them cook evenly and prevent them from sticking to the pan.
Season the tuna steaks liberally: The African adobo rub is a great way to add flavor to tuna steaks. Be sure to season the steaks liberally on all sides.
Cook the tuna steaks over medium-high heat: Cooking the tuna steaks over medium-high heat will help them cook evenly and prevent them from becoming dry.
Don't overcook the tuna steaks: Tuna steaks are best when they are cooked to medium-rare or medium. Overcooking will make them dry and tough.
Let the tuna steaks rest before serving: Let the tuna steaks rest for a few minutes before serving. This will help the juices redistribute throughout the steaks and make them more tender.

Conclusion:

African adobo-rubbed tuna steaks are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a special occasion. Serve them with your favorite sides, such as rice, vegetables, or salad.

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