Tuna with Papaya, Mango & Lime Salsa & Grilled Corn
By OcadoLife
Published on 27 April 2022
A simple, tangy marinade enhances the tuna’s flavours Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 1 papaya, peeled, deseeded and chopped into small chunks
- 4 tbsp of extra virgin olive oil
- 2 cm of ginger, peeled and grated
- 0.5 tsp of ground cumin
- 0.5 tsp of ground coriander
- 0.5 red chilli, deseeded and finely chopped
- 1 tbsp of mint, roughly chopped
- 1 tbsp of coriander, roughly chopped
- 400 g of tuna steaks, (each 200g)
- 1 mango, peeled and chopped into small chunks
- 2 corn cobs
- 1 lime, zest and juice
Method
Step 1
Mix all the marinade ingredients together (2tbsp olive oil, ginger, ground cumin, ½ tsp ground coriander) with a little salt and pepper, then use to thoroughly coat the tuna steaks. Cover, pop in the fridge and leave the fish to take on the flavours for up to 12 hrs.Step 2
Make the salsa by adding all the ingredients (papaya, mango, zest and juice of 1 lime, extra virgin olive oil, red chilli, mint, 1tbsp coriander) to a bowl and seasoning to taste. Set aside, keeping at room temperature.Step 3
Rub a little olive oil over the corn cobs and place them under a hot grill. Keep turning the cobs until they are slightly charred all over (about 8 mins), then remove to a plate while you cook the tuna.Step 4
Put a non-stick frying pan or griddle pan on a high heat. When really hot, place the tuna steaks into the pan and leave to cook for 1½ mins on each side if you like them rare, or cook for 3 mins on each side for medium to well done.Step 5
Using a sharp knife, cut the corn from the cobs and serve alongside the tuna and some salsa.Step 6
A lightly dressed crisp, green salad goes well with this dish.