| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Waitrose2 |
4 |
servings |
INGREDIENTS
| 1/2 |
sm |
Red onion; finely chopped |
| 1 |
|
Papaya; de-seeded, skin |
|
|
; removed and finely |
|
|
; chopped |
| 1 |
|
Red chilli; de-seeded and |
|
|
; finely chopped |
| 30 |
ml |
Parsley; freshly chopped |
|
|
; (2tbsp) |
| 45 |
ml |
Coriander; freshly chopped |
|
|
; (3tbsp) |
| 60 |
ml |
Fresh orange juice; (4tbsp) |
|
|
Salt and freshly ground black pepper |
| 30 |
ml |
Waitrose Extra Virgin Olive Oil; (2tbsp) |
| 30 |
ml |
Capers; diced (2tbsp) |
|
|
Zest and juice of 2 limes |
|
|
Freshly ground black pepper |
| 4 |
|
175 g; (6oz) fresh tuna |
|
|
; steaks |
INSTRUCTIONS
THE SALSA
THE MARINADE AND FISH
Mix together the ingredients for the salsa, adding the salt and
pepper to taste. Leave to one side.
In a shallow dish, mix together the olive oil, capers, lime zest and
juice and pepper. Add the tuna steaks, cover and marinate in a
refrigerator for
10 minutes.
Heat a ridged grill pan or frying pan and cook the tuna steaks for 3-4
minutes each side.
Place the tuna steaks on a plate and top with the salsa.
Variation:
Serve tuna steaks with roasted vegetables and garlic mayonnaise or
make tuna brochettes. Cut steaks into 2.5cm (1 inch) chunks, marinate
in balsamic vinegar and olive oil, then thread the fish onto skewers
and grill.
Hints and tips:
Tuna has a dense textured flesh which tends to dry out quickly in
cooking. Marinating the fish for a short while before cooking helps
prevent this.
Converted by MC_Buster.
NOTES : Tuna steaks served with a colourful salsa make a great summer
dish. Serve with mixed salad and baby spinach leaves.
Converted by MM_Buster v2.0l.
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