- Recipes
- Tuna with Papaya, Mango & Lime Salsa &…
Ingredients
- 400g tuna steaks, (each 200g)
- 2 corn cobs
- 4 tbsp extra virgin olive oil
- 2 cm ginger, peeled and grated
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 papaya, peeled, deseeded and chopped into small chunks
- 1 mango, peeled and chopped into small chunks
- 1 lime, zest and juice
- ½ red chilli, deseeded and finely chopped
- 1 tbsp mint, roughly chopped
- 1 tbsp coriander, roughly chopped
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.
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ValueLIFE 4d
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