I cant begin to count the number of times I have heard the phrase “I don’t like tuna” and I totally understand! When most people grow up on soggy tuna sandwiches made with that tinned stuff in brine, I can see why people have a negative view of this majestic fish – what a shame! Fresh tuna steaks are something special, beautiful meaty flesh that can be a great carrier for strong flavour.
This is one of my favourite combinations, fruity, spicy and juicy, delicious as a summer dinner. Give it a try, I have a feeling it might change some opinions on this fantastic fish! It is also delicious grilled on the bbq on a warm evening!
Seared Tuna with Fresh Mango Salsa
- 2 tuna steaks (120g), preferably locally caught (I know thats difficult in some places!)
- Olive oil
- 1 large mango, cut into chunks
- 1/2 fresh red chilli, chopped – more if you like things hot!
- 2 spring onions, finely sliced
- Juice of 1 lime
- Small handful of mint, finely chopped.
- Small handful of coriander, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- First, make the mango salsa. Mix together the mango, chilli, spring onion, lime, herbs, fish sauce and sugar. Taste and adjust the sugar or fish sauce if necessary.
- Heat a grill pan or frying pan until it is very hot.
- Drizzle the tuna steaks with olive oil and season with salt and pepper.
- Put the tuna onto the hot pan and cook for 2 mins a side, maybe slightly more if they are bigger. Don’t overcook as the fish will be dry.Don’t move the fish around the pan, you want to get a nice even sear or grill marks.
- Remove from the pan and allow to rest for a few minutes.
- Serve draped with the mango salsa, maybe some baby potatoes and summer vegetables.