Grilled tuna with pico de gallo and avocado

Grilled tuna with pico de gallo and avocado

Mutti Polpa is used straight from the tin to give rich texture and the taste of summer tomatoes in this pico de gallo, the perfect accompaniment to grilled tuna.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 30 min (COOK TIME: 15 min / PREP TIME: 15 min)

cooking sketch Easy

2 people

Ingredients

  • 2 tuna steaks
  • 200 g Mutti Polpa
  • 1 shallot
  • half a fresh cucumber
  • 2 tbsp capers
  • 2 tbsp fresh coriander (chopped)
  • 1 avocado
  • 1 lime (juiced)
  • Olive oil (for drizzling)
  • salt, pepper (to taste)
  • sourdough bread ((optional))
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Method

  1. For the salsa, finely chop the shallot, avocado, cucumber and coriander. Place in a bowl.
  2. Add to the bowl, capers and Mutti Polpa (straight from the tin) plus the lime juice. Drizzle with olive oil, season to taste and mix. Set aside in the fridge.
  3. Meanwhile, preheat the grill pan to medium/high.
  4. Brush the tuna with olive oil and place on the grill pan. Cook for 4 minutes each side, so it remains pink in the centre.
  5. Serve the tuna with the pico de gallo topping and grilled sourdough toasts if desired.

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Also made with: Polpa


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