A light summer meal; perfect for those warm evenings in the sun. Our fresh tuna, caught and delivered every day, would be perfect for this recipe; alongside our locally sourced salad leaves and spiced up with a homemade salsa.
This dish serves 4 and will take roughly 30 minutes to prepare.
- 4 Tuna steaks
- 1 Red onion, diced
- 1 Red pepper, diced
- 4 Plum tomatoes, seeded and diced
- 1 Jalapeno pepper, seeded and diced
- 1 Lime
- 1 Garlic clove, crushed
- Fresh coriander
- Olive oil
- Balsamic vinegar
- Sea salt
Combine the onion, pepper, tomatoes and jalapeno in a bowl and add the juice of the lime, 1 tbsp of olive oil, 2 tsp of balsamic vinegar, and a handful of fresh coriander. Stir until the vegetables have been covered. (Optional: For those who dislike chunky salsa, we would recommend lightly blending until the desired consistency is met).
In a separate dish, combine 1 tbsp of olive oil, 2 tbsp of balsamic vinegar, the chopped garlic, and a pinch of sea salt. Brush this mixture over the tuna steaks and leave to marinade in the fridge for at least 1 hour.
Heat 1 tbsp of olive oil in a frying pan, on a medium heat; then sear the tuna steaks. Flip the steaks after two minutes on each side; then take the pan off of the heat.
We recommend serving the tuna steaks on a bed of fresh salad leaves, with the salsa spooned over the top, and a glass of Pinot Noir.