Atún Adobado a la Plancha (Seared Adobo Tuna Steaks)
Fresh tuna steaks rubbed in guajillo adobo and seared for a few minutes, piled with guacamole and pico de gallo.
Made with Fresh pico de gallo and Classic guacamole and Guajillo adobo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Take the tuna out of the fridge 10 minutes before cooking. Pat dry and rub all over with your ready made guajillo adobo paste (see the base recipe), keeping the layer thin.
10 min - 2
Heat a heavy frying pan or griddle over a high heat until very hot. Brush with the oil.
- 3
Sear the tuna for 90 seconds on each side for pink in the middle, or 3 minutes a side for medium to well done.
3 min - 4
Rest on a warm plate for 2 minutes. Slice across the grain if you like.
- 5
Divide the spinach between plates. Add the tuna, a spoonful of your ready made classic guacamole (see the base recipe) and your ready made pico de gallo (see the base recipe).
- 6
Serve with lime wedges.
Tips
- Use a thin layer of paste. Too thick and it scorches in the hot pan.
- Use really fresh tuna steaks and cook them for as short a time as you like. If unsure of freshness, cook them through.
- Do not move the tuna while it sears. You get a better crust.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day, eaten cold in a salad. Do not reheat tuna.
Questions
How do I know when tuna is cooked?
Seared tuna is pink in the centre. For medium to well done, cook until the colour has turned beige through to the centre and the flesh is firm.
Can I use swordfish or another firm fish?
Yes. Swordfish or meaty fish steaks suit this treatment. Cook them for 3 to 4 minutes per side until cooked through.
Is this recipe low carb?
It is. The tuna, guacamole, pico de gallo and spinach contain no flour, rice or added sugar.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.