Adobomeans spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from anadobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
Ingredients
Makes 4 servings
For the avocado salsa:
For theadobo:
For the cucumbers:
For the salsa:
Step 1
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Step 2
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
Step 3
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo:
Step 4
Mix all of the ingredients together in a bowl.
Step 5
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with theadobo. (Reserve any extraadobospice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Step 6
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
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Reviews (84)
Back to TopYes! This! I’ve probably made hundreds of recipes from epicurious over the last 15 years, and this will go into the top 20- maybe even the top 10! The spice rub is the best I’ve ever used- perfectly balanced spices. I used Aleppo pepper for the red pepper, and cut the Cayenne pepper to one teaspoon because I knew the brand I had was very hot. it was perfection! The avocado salsa was simple but worked very well with the dish. So very, very, delicious.
susanp130659
Ellensburg WA
2/19/2018
Lately we have been making a paired down version of this for a quick dinner. I do the cucumbers and cut up an avocado then just pan fry the tuna with the awesome rub. So tasty and easy. The whole recipe is great too!
disimone2224
Columbus, GA
1/4/2016
Delicious. Served with basmati rice. Great with tuna or salmon.
disimone2224
Columbus ga
9/15/2015
This was stellar. We thoroughly enjoyed it, even missing some of the ingredients for the rub and the peppers for the avocado salsa. In the recipe it says to put as much of the rub as possible on the tuna, however, next time I think I'll only put a light crusting on instead of so much. Other than that, it's a definite keeper - a recipe I'll return to in the future. It's also pretty fool-proof, easy and quick; you probably have most of the ingredients lying around any given week. Love, love, LOVE!
coutureme
Fort Wayne, IN
6/1/2014
It is an awesome rub. I did not make the cucumbers or salsa because my husband hates avocados and cucumbers. He had caught a blue fin tuna so we just used the rub on the tuna and seared just it. It was wonderful. The rub is one we use all the time when we make spare ribs as well so try it on other recipes. I always keep a batch on hand.
sarouche
McLean, VA
2/12/2014
嗨！我现在做这6次,我所有的客人rave each time. Tonight my boyfriend said it was the best tuna he has ever had, and wants me to make it again---immediately. I agree with previous reviews that the cucumbers and the avocado salsa are really key to the dish. I made Jasmine rice to go with it, and the sauce(s) were great with it! I grilled the tuna over medium hot wood charcoal (2 -3 inches away from grate) for 3 minutes each side and it turned out perfect! I did not have champagne vinegar for the cucumbers, so just used a honey balsamic, mixed with a bit of red wine vinegar. It was so good! The avocado salsa is incredible, and I am planning on using the extra tomorrow on some greens..or maybe some green beans?
Juanidreamer
Greenwich, CT
8/7/2013
I just made this for the third time! It is absolutely amazing. The adobo seasoning I made the first time still has enough left for another batch. Don't leave out a thing. This is fantastic!
AnneAaronson
Ridgefield, CT
6/24/2013
I can't believe the culinary bliss! This recipe is so fantastic! I didn't have champagne vinegar so I used white balsamic for the cucumbers and I had some arugula to use up so I chopped it a little and added it to the salsa. It was so so good! It has so many components but is so easy to make! I served it with rice cooked with some carrots, onions and celery but it could be on it's own for a great hot summer meal. WOW!
Crunchthediner
Winnipeg
2/14/2013
Delicious and I use the rub for all sorts of proteins. The avocado salsa is just as yummy with half the olive oil.
Anonymous
Boston MA
11/23/2012
最好的金枪鱼!只要确保你为另一个服务parts of the dish too....very nice complements! You have to like spice a bit, though...but it is not overwhelming. Remember, you can rub in as much or as little as you wish. People loved it!
Juanidreamer
8/24/2012
I have read many inane reviews but steph83 is the best (or do I mean worst!) I have come across. The spices were a great blend. Each cook has the option to add more or less, which is why the people who look at this wonderful site cook! I didn't have the dried oranges and used zest. Fabulous.
FranBendheim
7/31/2012
Couldn't agree less with Steph83. We've made this twice now and love it. Vinegar was a little much for us so we reduced the amount and the pickling time. Halved the dressing for the salsa because it seemed like a lot the first go-around. Delicious!
hungrypeeps
2/15/2012
Whoever wrote this recipe hates spicey food. There was a thick, rare tuna steak covered in deliecious spices, but it lay on top of cool, pickled cucumbers, and beneathe creamy, heat-stealing avocado salsa. So, if you are nervous about heat, then this recipe is for you. Otherwise, keep the salsa (but be certain to use the piquillo peppers, not what I used [because they were all I could find]: sweet red peppers). The avocados and the adobo-rubbed tuna sang harmoniously. But let's just say the rest of the choir was off-key. I'm not sure if it would have made a huge difference, but I couldn't find champagne vinegar so I subbed white wine vinegar. Otherwise, I made the recipe exactly as written. Honestly, I was disappointed. Oh yeah, and the cooking time is way off- you only need half the time, maybe even less, to get a good sear on the tuna, having it remain rare. Also, serve it IMMEDIATELY. It is much better hot than cold.
steph83
Calgary, AB
2/15/2012
This recipe is delicious and healthy. My family loved it too! Seems like a crazy amount of ingredients, but the rub keeps well, so I just double it all & keep the mixture in a jar & it lasts for about 4 preparations of this recipe. The meal is quick & easy when the spice rub is premixed.
kmfelty
Cherry Hills Village, CO
2/11/2012
Waaay too much spice for the tuna, overwhelming and salty...big yuch!
stoli
Tamarac, FL
8/12/2011
