Jul 14 2026
Restaurants›Brasserie Byronz›Tuna Avocat Recipe

Tuna Avocat Recipe

Inspired by Brasserie Byronz
Time30m
Serves2

seared tuna, avocado, roasted red bell pepper

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning

Garnish

Method

Preparation

  1. 1

    Prepare the Tuna

    Pat the tuna steaks dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it gently with a fork. Stir in lime juice, a pinch of salt, and set aside.

  3. 3

    Prepare the Roasted Red Bell Pepper

    If using a whole pepper, roast it over an open flame or under a broiler until the skin is charred. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin and slice it into strips.

Cooking

  1. 4

    Sear the Tuna

    In a skillet, heat the olive oil over medium-high heat. Add the seasoned tuna steaks and sear for about 1-2 minutes on each side for medium-rare, or longer if desired. Remove from heat and let rest for a few minutes before slicing.

Assembly

  1. 5

    Assemble the Dish

    On a serving plate, spread the mashed avocado evenly. Arrange the sliced tuna on top and add the roasted red bell pepper strips. Drizzle with soy sauce and sesame oil.

  2. 6

    Garnish

    Sprinkle fresh cilantro and sesame seeds over the top before serving.

More from Brasserie Byronz