Avocado and Shallot Tuna Steaks are incredibly easy to make. This dish is a stunner for sure and something I would serve dinner guests in a heartbeat. It comes together in under 15 minutes, making it a sensible seafood option for during the work week or after a long day at the beach during the summer.

The key to any good tuna steaks is not overcooking them. Avocado and Shallot Tuna Steaks don’t need long at all. You simply sear them on each side and slice to serve. I find buying thicker tuna steaks really helps make sure you don’t overcook the tuna.

Dark red tuna is usually the fresher tuna. Light pink tuna often found in the grocery store is often previously frozen or treated to make it appear fresher for longer. Always opt for the dark rosy red steaks when you can. I generally like mine to be at least 1 inch think. If not 2 inches. Usually a fish monger has the freshest tuna.

To cook the Avocado and Shallot Tuna Steaks I prefer to use my favorite All Clad non stick pan (Affiliate Link). This ensures that I still get a really good browning on each side, but nothing will stick to the pan. That’s a quality I love especially when cooking fish.

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Avocado and Shallot Tuna Steaks

Quick, Easy, and Delicious, These Avocado and Shallot Tuna Steaks are stunning for a fast meal.

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Course Main Course

Servings 4 people

Ingredients

1 1/2 lbs ahi tuna steaks (1-2 inches thick at least)
1 shallot (sliced thinly)
1 avocado (sliced thinly)
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp sesame seeds (white or black)
salt
pepper

Instructions

Season the Tuna steaks with salt and pepper on both sides. Set aside.
In a large skillet (I used a non stick skillet) heat the sesame oil over medium high heat.
Add in the steaks and cook on the first side 1-2 minutes depending on the thickness. You only want it to turn white going up about 1/4 inch or less on the one side. Then flip the steaks and cook on the second side an additional minute. Pull steaks off and set aside to rest.
Add in the shallot and soy sauce. Cook until shallot is just softening about 1-2 minutes. Pull off heat.
Slice the tuna into thin slices. Layer the tuna on a plate or platter. Top with the slices of avocado and the soy sauce shallot mixture. Let any leftover juices drip on top. Sprinkle with the sesame seeds and serve warm. I generally serve mine over white rice with a vegetable side.
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