Margarita Tuna with Tomato, Black Bean & Avocado Salsa Recipe

"I love fresh tuna, and this is such a nice and easy way to prepare the tuna. I like to serve this over rice, with plenty of the fresh salsa. Now, I don't use corn in my salsa; however, it would be absolutely delicious if you wanted to add it. Also, this isn't a real 'spicy' salsa; it is meant to to be a 'fresh and simple' salsa. The salsa should compliment the tuna, not overpower it. Prep time, includes time to marinate the tuna and salsa."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (551.4 g)
Calories 861.1
Total Fat - 27.5 g
Saturated Fat - 4.6 g
Cholesterol - 26.7 mg
Sodium - 933.4 mg
Total Carbohydrate - 98.7 g
Dietary Fiber - 21.9 g
Sugars - 8.6 g
Protein - 58.4 g
Calcium - 194.3 mg
Iron - 8.1 mg
Vitamin C - 41.4 mg
Thiamin - 1.1 mg

Step by Step Method

Step 1

Tuna ... Add the margarita mix (with or without tequila) to a large ziploc bag; along with, the scallions, and tuna. Close up the bag, and refrigerate 30-60 minutes - no longer. Then, remove from the refrigerator, and the marinade; and, let the tuna come to room temperature before grilling. Note: I love to add the tequila, or buy the mix that already has it; but, if you prefer to make it without - that is perfectly fine. It doesn't change the flavor all that much.

Step 2

Salsa ... As the tuna is marinating, prepare the salsa. Add the avocado to a small bowl along with the lime juice and toss to combine. In another bowl, add the beans, onion, cilantro, jalapeno, margarita mix, and olive oil; and, toss to combine. Then, add the avocado and lime juice to the other bowl, and toss lightly, trying not to break up the avocado. Cover tightly with plastic wrap; and let it set 15-30 minutes. Note: As mentioned, you could add corn to this salsa, which is very good; however, I prefer it without the corn. I have made it both ways.

Step 3

Tuna ... Pat the tuna dry (using a paper towel), which has been setting on the counter - to take the chill off. Then, season with salt and pepper on both sides. As I said, I prefer an outdoor grill; but, an indoor grill pan or heavy pan - such as a cast iron pan, will also work. You want a very HOT pan for this - the tuna should get a nice sear. Tuna, in my opinion is best cooked medium rare to rare. It should be bright red in the center, and lightly warm; with a nice crust on the outside. Now, if you like your tuna cooked a bit more; by all means - cook it how you like it.

Step 4

Serve and ENJOY! ... Serve the tuna steak over a bed of rice; and garnish with plenty of salsa; and garnish with a few lime wedges. A simple green salad and tortilla chips on the side is perfect.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Tomatoes: Bell Peppers - Bell peppers provide a similar crunch and sweetness to tomatoes, but can be used raw without needing to be cooked. This can help cut down on prep time and make the dish easier to assemble.
Scallions: Red Onion - Red onion has a milder flavor than scallions, making it a great substitution for those who don't like the strong flavor of scallions. The red onion also provides a nice pop of color to the dish, making it more visually appealing.

Variations

Tequila-Free Margarita Tuna Replace the margarita mix with a combination of equal parts orange juice and lime juice, and omit the tequila. Marinate the tuna in the orange juice and lime juice mixture for 30-60 minutes before grilling. When preparing the salsa, replace the margarita mix with 1/2 tablespoon of orange juice and 1/2 tablespoon of lime juice.

Mango-Jalapeno Margarita Tuna Replace the margarita mix with a combination of equal parts mango juice and lime juice, and omit the tequila. Marinate the tuna in the mango juice and lime juice mixture for 30-60 minutes before grilling. When preparing the salsa, replace the margarita mix with 1/2 tablespoon of mango juice and 1/2 tablespoon of lime juice. Add 1/4 teaspoon of jalapeno pepper to the salsa for a spicy kick.

Serve with

Cilantro Lime Rice: This flavorful and easy to make cilantro lime rice is the perfect accompaniment to the Margarita Tuna with Tomato, Black Bean & Avocado Salsa. The cilantro and lime add a fresh and zesty flavor that pairs perfectly with the salsa and tuna. Plus, it's a great way to add some extra nutrition to the meal!

Grilled Corn with Chipotle Aioli: This grilled corn with chipotle aioli is the perfect complement to the Margarita Tuna with Tomato, Black Bean & Avocado Salsa. The smoky, spicy flavor of the chipotle aioli pairs nicely with the zesty cilantro lime rice and bright flavors of the salsa. Plus, it's an easy and delicious way to add some extra veggies to the meal!

FAQ

Q: How long should I marinate the tuna?

A: Marinate the tuna for 30-60 minutes in the refrigerator. Pat the tuna dry before cooking and season with salt and pepper. It is best cooked medium rare to rare.

Q: What temperature should I cook the tuna?

A: The optimal temperature for cooking tuna is medium-rare, with an internal temperature of 125-135°F (52-57°C). Cook the tuna for 2-3 minutes per side, depending on the thickness.

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Fun facts:

Fun Fact 1: Margarita mix was invented in 1938 by a bartender in Mexico, Carlos "Danny" Herrera. He created the mix for a customer, Marjorie King, who was allergic to all types of alcohol except tequila.

Fun Fact 2: This Margarita Tuna with Tomato, Black Bean & Avocado Salsa has been served to celebrities like Hollywood actors Jennifer Aniston, Brad Pitt and Angelina Jolie, and former President Barack Obama.