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MEET THE GROWERS
Richard Pidduck
Santa Paula Creek Ranch
Santa Paula, California
Richard Pidduck is a quiet man who would rather talk about avocados than himself. Despite some very tough setbacks due to the weather, he remains passionate about farming the land where he lives in Santa Paula. He has two sons, Will and Nate, who...
CITRUS-SEARED TUNA WITH MINTED AVOCADO-CRANBERRY RELISH
Categories
- Entrees,
- Southern Living
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
Ingredients
-
0.250
¼
cup
soy sauce
-
0.250
¼
cup
fresh orange juice
-
0.250
¼
honey
-
1.000
1
tsp.
grated orange rind
-
1.000
1
tsp.
grated lime rind
-
4.000
4
(6-ounce) tuna steaks
-
2.000
2
large California avocados, peeled and chopped
-
1.000
1
cup
fresh or frozen cranberries, coarsely chopped
-
0.333
⅓
cup
chopped purple onion
-
1.000
1
Anaheim chile pepper, minced
-
2.000
2
Tbsp.
chopped fresh mint
-
2.000
2
Tbsp.
fresh lime juice
-
0.500
½
tsp.
salt
Instructions
- Whisk together first 5 ingredients in a large shallow dish; add tuna, turning to coat. Cover and chill 30 minutes.
- Stir together avocado, and next 6 ingredients; cover and chill salsa.
- Remove tuna from marinade, discarding used marinade.
- Grill, with grill lid on, over medium-high heat 3 to 4 minutes on each side or to desired degree of doneness. Serve immediately with salsa.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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