Chia Crusted Tuna Steak with Avocado Salsa

Wild caught meaty but creamy tuna, pressed delicately with dark and crunchy chia seeds and seared in a hot pan with exotic coconut oil, accompanied by gently mashed avocado and fiery chile, and finished with a drizzle of lemon to enhance the flavours and a sprinkle of delicately torn fresh coriander.


2 tuna steaks (5oz./140g each)
2 tbsp. chia seeds
2 tsp. coconut oil
1 avocado, cubed
1 red chili, deseeded, chopped
⅓ cup. (45g) red onion,
handful coriander, chopped
juice of ½ lemon


Season the tuna steaks with salt and pepper.

Spread the chia seeds on a plate and press each tuna steak into the seeds until coated on both sides.

Heat a non-stick pan with the oil to high heat. Once it is hot fry the tuna steaks 3-4 minutes each side, depending on your liking. The steaks are best when the inside is still raw.

Make the salsa by combining the avocado, chili, onion, coriander and lemon juice in a bowl, season with salt and pepper, and mix well.

Serve the tuna steaks straight away with salsa as a side.

Serves: 2 . Prep: 15 mins . Cook: 8 mins

Nutrition per serving: 401 kcal . 8g Fats . 18g Carbs . 40g Protein