Peach Jalapeño Tuna Steak Recipe
This Peach Jalapeño Tuna Steak recipe is such a simple dinner. Made in one skillet in just 15 minutes, this works great for hosting or as an easy weeknight meal.
Servings: 4 servings
Calories: 282kcal
Ingredients
- 4 tuna steaks 1 1/4 inch thick, about 1 pound, thawed according to package instructions (453.59 grams)
- 2 1/2 tablespoons vegetable oil divided
- salt and black pepper
- 1 jalapeño pepper seeds and ribbing removed and diced small (read here for tips about dicing a jalapeño)
- 2 cups frozen peaches thawed (read why we are using frozen peaches here) (280 grams)
- 1 1/2 teaspoons flour
- 1/2 cup chicken stock (236.59 grams)
- pickled red onions for topping
- cilantro for topping
Instructions
- Pat the thawed tuna dry. Divide 1 tablespoon vegetable oil among the four steaks, rubbing it into both sides. Season both sides of the tuna with salt and pepper.salt and black pepper, 4 tuna steaks
- Set a 9 1/2 inch skillet over medium-high heat (a smaller skillet will help keep the oil from dispersing too much). Add 1 tablespoon oil and allow it to heat through. Place the tuna in the skillet and cook for 1 minute on each side, being very careful when you flip it. (Read here about why it is important to have medium-high heat.)4 tuna steaks, 2 1/2 tablespoons vegetable oil
- Remove the tuna and set aside.
- Turn the heat on the skillet down to medium. Add the remaining 1/2 tablespoon of oil to the pan. Add the diced jalapeños and cook, stirring occasionally, until they are soft, about 2 minutes.1 jalapeño pepper
- Add the thawed peaches with their juices. Cook for about 3 minutes, stirring occasionally. We are looking for the peaches to really soften and release some of their natural juices.2 cups frozen peaches
- Whisk in the flour. Then add the chicken stock to the pan, stirring it and allowing the sauce to thicken. Taste the sauce and add salt to taste, somewhere between a dash and 1/8 teaspoon. Remove the pan from the heat.1 1/2 teaspoons flour, 1/2 cup chicken stock
- Add the tuna steaks back to the pan, topping them with the sauce. Serve with pickled red onions and chopped cilantro.pickled red onions, cilantro
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 159mg | Potassium: 411mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2768IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg