Fresh Yellowfish Tuna Loin
Chillimole Sauce
Seared Tuna
SEARED TUNA STEAK WITH TOMATO SALSA
Fresh Yellow fin tuna steak cooked this way has a wonderful clean flavour that is not really fishy at all. The important point to remember when cooking Tuna is to under cook the steak more than you think, as it will carry on cooking after its removal from the frying pan. Aim to remove from the pan while it is "rare".
ShoppingTuna Steak
Extra virgin Olive Oil
Balsamic Glaze
Cornish sea salt
Salad leaves
Ripe tomatoes
Anchovy fillets in oil
Chopped Garlic
Torn basil leaves
Stoned Black olives
Method
To make the salsa, first chop the tomatoes into a fine dice, removing the pips. If you are feeling diligent, blanch the tomatoes in boiling water and remove the skins before chopping.
Mix together the extra virgin olive oil, finely diced onion, chopped olives, the torn basil leaves and a pinch of sugar with the diced tomatoes. Season to taste.
Heat a non stick frying pan and moisten with oil. Sear the tuna steak on one side for 2 minutes or until you can see the edge of the meat starting to change colour. Take the pan off the heat, turn the steak over and leave for a minute, remove from the pan.
When cut into strips at an angle across the steak the slices should be pinky red in the middle. Pile the slices on a plate on top of mixed salad leaves and scatter some chopped Anchovy fillets around the edge of the fish.
Serve with a spoon of salsa and a drizzle of balsamic glaze.
