Pan-Seared Yellowfin Steak with Rocoto Relleno
A keto-friendly dish featuring seared yellowfin tuna steak served with a Peruvian rocoto relleno stuffed with fish and rocoto peppers.
Ingredients
- ●4 oz (115g) per serving Yellowfin steak
- ●4 Rocoto peppersseeded and chopped
- ●2 oz (55g) per serving Fish (such as cod or haddock)flaked
- ●1 cup (115g) Peruvian rocoto relleno fillingavailable in most Latin American markets
- ●2 tbsp (30ml) Lime juice
- ●2 tbsp (30ml) Olive oil
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Slice the yellowfin steak into 1-inch (2.5 cm) thick pieces.
- 3
3. Season the yellowfin steak with salt and pepper.
- 4
4. Heat the olive oil in a skillet over medium-high heat.
- 5
5. Sear the yellowfin steak for 2-3 minutes per side, or until cooked to desired doneness.
- 6
6. Meanwhile, prepare the rocoto relleno filling according to package instructions.
- 7
7. Stuff each yellowfin steak with a spoonful of the rocoto relleno filling.
- 8
8. Place the stuffed yellowfin steak on a baking sheet and bake in the preheated oven for 8-10 minutes, or until cooked through.
- 9
9. While the yellowfin steak is baking, heat the flaked fish in a skillet over medium heat.
- 10
10. Add the chopped rocoto peppers to the skillet with the fish and cook until heated through.
- 11
11. Serve the pan-seared yellowfin steak with the fish and rocoto pepper mixture.