26th June 2007

Seared Tuna with Mango Salsa

This is a simple, lovely summer dish that relies only on fresh ingredients and some care not to overcook the tuna.  It is the perfect mid-week dinner party dish that can be put together in no time, looks stylish and tastes fantastic.  For a more substantial meal, serve with a mixture of long grain and wild rice doused in lime juice.

Salsa:
1 small ripe mango, cheeks diced into 1cm cubes
1/2 red onion, finely diced
1 avocado, diced into 1cm cubes
2 tablespoons freshly chopped coriander leaves
1 lime, juiced
1/2 long red chilli, deseeded and very finely chopped
1 tablespoon extra virgin olive oil

2 tuna steaks (approx 170-200g each)
olive oil
soft lettuce leaves, rinsed and torn, to serve

Prepare and combine all salsa ingredients and season to taste.

Drizzle a little oil over tuna steaks and season with salt and pepper before cooking on a hot griddle or frying pan (or bbq for that matter!).  The steaks should only need 1 1/2 - 2 minutes each side, depending on thickness.  You really want to seal the outside and create some heat to spread through the tuna, but without cooking it completely. I think tuna should be eaten just about raw to really appreciate it, but it's an entirely personal thing.

Serve cooked tuna on dressed lettuce leaves with salsa spooned on top.

Serves 2.