Tag Archives: tuna

Seared Tuna with Chilli and Coriander Dressing

The first trip to the newly discovered fishmongers in Windsor (O’Driscolls) netted the bounty of fresh tuna steaks. They looked pretty good before I did anything to them but this easy, fast recipe really emphasises the natural flavours of the tuna and then jazzes them up with a zingy, fresh combination brought about by the wonderful combination of chillies, lime and coriander. Great dish for supper or lunch and I do believe it’s healthy too!

Serves 4

What you need…

A good handful of fresh coriander, chopped

Pinch salt

Grated zest of 4 limes

2 tablespoons olive oil

8 x 150g fresh tuna loin steaks (about 1½ cms thick)

for the dressing

6cm fresh ginger, peeled and finely grated

2 red chillies, deseeded and finely chopped

2 cloves garlic, finely chopped

Juice from the 4 limes

4 tablespoons olive oil

Another good handful of fresh coriander, chopped

Sea salt and black pepper

What to do…

To make the dressing, put the ginger, chillies and garlic into a bowl and mash into a pulp – if you have a pestle and mortar, that’s perfect; if not, use the end of a rolling pin to bash your ingredients. Add the lime juice and 1 tablespoon of the olive oil, then the coriander together with salt and pepper. Mix together and set aside to allow the flavours to infuse.

In a separate bowl, mix together the coriander, salt, lime zest and oil to create a loose paste. Brush one side of each tuna steak with the paste.

In a large frying pan, heat the remaining oil over a high heat. Add the tuna steaks, paste-side down and fry for 1 minute. Brush the remaining paste on the tops of the steaks and then flip them, cooking them for a further minute – the tuna will still be rare inside – cooked any more than this and it will lose its flavour and become dry and chewy.

Serve two tuna steaks per person and pour over a tablespoon of the dressing onto each serving. Pour the remaining dressing onto a salad of mixed leaves (iceberg lettuce, chicory, baby spinach and coriander work well).

Enjoy your tasty, zesty seared tuna with chilli and coriander dressing and feel ALIVE!

Inspired by…

No idea! The original recipe was torn from a magazine years ago but my version actually bears very little resemblance anyway.

How easy…

Really, really easy. The key to success is great, fresh tuna.

 

 

Teriyaki Tuna with Asian-Inspired Salad

This dish was a total revelation: clearly erring on the healthy side, I was unsure whether it would be enjoyable but something piqued my interest so I gave it a go anyway. Absolutely stunning, like REALLY special. The marinated fish together with the zingy, fresh salad go together perfectly. Our taste buds had an absolute party with the distinct but complementary flavours and we kept delving in for more. Don’t be put off by the long list of ingredients – most of them make up the marinade and salad dressing, which are prepared waaaay in advance. Go for it: healthy and delicious!

Serves 2

What you need…

for the teriyaki tuna and marinade

2 x 200g fresh tuna steaks, about 2cm thick

60ml soy sauce (or Tamari if you would prefer gluten-free)

30ml sake

1 tablespoon light brown sugar

2 cloves garlic, peeled and chopped

1 tablespoon fresh ginger, grated

1 tablespoon clear honey

1 banana shallot, chopped

Splash rapeseed oil

1 red pepper, seeded and finely sliced

200ml water

for the salad

100g baby spinach

1 red chicory head, leaves torn

Handful of mint leaves, torn

Handful of coriander, chopped

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

What to do…

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

In a large pretty bowl, chuck in all your salad leaves, cover with cling film and pop in the fridge.

To make the marinade, tip all the ingredients except the fish, red pepper and water into a bowl and whisk them together until the sugar has dissolved. Pop the tuna steaks into a shallow dish and pour over the marinade. Cover and leave to marinate in the fridge for several hours, turning once.

The three steps above can be prepared in the morning and then happily ignored until just before you want to eat.

At that point, take the salad out of the fridge to come to room temperature.

Heat the oil in a large frying pan and when very hot, add the tuna steaks (leaving the marinade to one side) and cook for 2-3 minutes on each side, depending on their thickness. Remember, tuna is best served nearer the raw state than overcooked, when it is dry and tough. Lift the tuna from the pan and keep warm.

Add the red pepper to the pan and stir-fry quickly. Add the marinade and water and bring to the boil. Continue boiling until it becomes thin but syrupy.

Tip your salad dressing over the salad leaves and toss together. Put the bowl in the middle of the table so that you can help yourselves to as much as you want.

Using a slotted spoon, lift the pepper slices from the pan and use them to garnish your tuna. Serve the remaining sauce separately. Healthy but unbelievably tasty, teriyaki tuna with Asian-inspired salad is a lovely, light but lively supper dish to be enjoyed regularly!

Tip…

You can marinate the tuna overnight if that fits into your plans better: the flavours just gather more.

Inspired by…

Mary Berry, Cook Now, Eat Later

How easy…

Really easy. You just need to remember to allow the marinating time.