Justine's Seared Mediterranean Tuna with Tomato Salsa
Ingredients for Tomato Salsa
2 Cups ( 500ml) assorted (yellow and red) mini italian, cherry and cocktail tomatoes, quartered (different sizes and colours work best)
2 spring onions, sliced on a slant
1 red chilli, deseeded and finely chopped
1 clove garlic, crushed
Splash Balsamic vinegar
Juice of 1/2 orange
Handful basil and Italian parsley, roughly chopped
4 fresh tuna fillets
freshly squeezed lemon juice
Olive oil for brushing
Mix all salsa ingredients together and leave to marinate for at least 30 minutes
Squeeze lemon juice over tuna, brush with a little oil on both sides and season with milled pepper
Heat a griddle pan until smoking hot
Sear for 3-5 minutes depending on thickness.
Serve with a tumble of blanched asparagus, tenderstem broccoli and wilted baby spinach, stirfried quickly in olive oil.
Mix it up - try these changes to the recipe
Serve salsa with chicken breast fillets, ostrich steak or any other sustainable fish
Steam tuna on a bed of ginger, baby marrows and asparagus
Bake tuna with tomato salsa in a 180C oven
Instead of oiling tuna before cooking, brush with lightly beaten egg white – this will also ‘glue’ spices to fish. Tuna can hold it’s own against strong flavours so experiment with spice combinations paprika, lemon peel, cumin coriander,
Substitute tuna with salmon or yellowtail.