Seared tuna with spicy salsa

Seared tuna with spicy salsa

Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

2

minutes

Equipment

  • Chopping board
  • Knife
  • Measuring spoons
  • A lemon juice squeezer – if you like to use them – otherwise just use your hands
  • Bowl
  • Frying Pan
  • Spatula
Cook Mode

Keep the screen of your device on

Ingredients

  • Salsa
  • 4 4 fresh tomatoes

  • 4 4 spring onion

  • 4 4 garlic cloves

  • 4 4 red chillies

  • 4 4 fresh limes

  • 1 tsp 1 tsp ground cumin

  • 4 tbsp 4 tbsp Extra Virgin olive oil

  • 4 tbsp 4 tbsp parsley

  • salt and pepper to taste

  • Tuna
  • 4 4 Tuna Steaks

Directions

  • Preparing the salsa
  • Assemble your equipment
  • Collect your ingredients
  • Chop up the tomatoes in very small pieces.
    The easiest way in to slice the tomato. Then cut each slice into strips, then each strip into a tiny cube.

    Put the chopped up tomatoes into a bowl.
  • Peel and chop up the garlic cloves.
    To do this – slide off the ends of the clove then squash the clove very gently with the flat of your knife – this will allow you to remove the paper skin easily.
    Slice the clove then mince up the slices into tiny tiny pieces.

    Add the minced garlic to the tomatoes.
  • Slice the spring onion (scallion).
    Chop off the roots and the ragged part of the green tops. Strip off the lower leaf if it is looking sad.

    Slice the onion across into fine pieces.

    Add to the bowl with the tomatoes.
  • Slice up the red chilli.

    Slide the green top off the chilli. Split the chilli along the length and remove the seeds and white membrane – unless you like it very hot in which case leave the seeds.

    Slice each half into fine strips then slice each strip into fine mince.

    Add to the tomatoes
  • Squeeze the lime

    Cut the lime into two – squeeze out the juice.
    Add to the tomatoes.
  • Chop the parsley into small pieces
  • Add to the tomatoes – if you are not sure amount the amount of parsley to use then add it at the end to taste – some strange people don’t like parsley so check first.
  • Add the ground cumin to the tomatoes
  • Add the olive oil – you can use more or less olive oil depending upon the consistency and taste you prefer – start with the suggested amount and taste.

    Stir everything together.
    Add a little salt and pepper – stir together again and set aside to allow the flavours to develop.
  • To flash fry the tuna
  • Assemble the equipment

    You need a flying pan and spatula to turn the tuna steaks.
  • Lightly coat the tuna steaks in olive oil on both sides.
    Add salt and pepper to both sides of each steak.

    Note – it is better to oil the fish rather than pour oil into the pan to reduce the amount of oil used – you don’t want oily fish.
  • Heat up your frying pan.
    When it is at a good heat, add the tuna steaks.

    Cook for around 1 ½ minutes on each side so that the centre remains uncooked – unless you prefer the tuna cooked all the way through in which case cook longer! You can easily tell if the tuna is cooked because the flesh changes colour from deep red to white.

    Serve immediately

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