Seared Tuna With Red Onion Salsa – Spicy Tuna Recipe


A fruity chili such as Italia would be good in this salsa, as would a peachy poblano chili. the salsa makes a fine accompaniment for the tuna.


4 tuna loin steaks, each weighing about 175-200g/6-70z
5ml/1 tsp cumin seeds, toasted and crushed
pinch of dried red chili flakes
grated (shredded) rind and juice of 1 lime
45-60ml/3-4 tbsp extra virgin olive oil
salt and ground black pepper
lime wedges and coriander (cilantro) sprigs, to garnish

For the salsa
1 small red onion, finely chopped
6 red or yellow cherry tomatoes, roughly chopped
1 avocado, peeled, stoned (pitted) and chopped
2 kiwi fruit, peeled and chopped
1 fresh red or green chili, seeded and finely chopped
60ml/4 tbsp chopped fresh coriander (cilantro)
leaves from 6 fresh mint sprigs, finely chopped
5-10ml/1-2 tsp Thai fish sauce (Nam p/a)
about 5ml/1 tsp muscovado (molasses) sugar

  1. Wash the tuna steaks and pat them dry with kitchen paper. Sprinkle with half the crushed cumin seeds, the dried chili flakes, a little salt, and freshly ground black pepper and half the lime rind and juice. Rub in 30ml/2 tbsp of the olive oil and set aside in a glass or china dish for 30 minutes,
  2. Meanwhile, make the salsa: mix the onion, tomatoes, avocado, kiwi fruit, fresh chili, chopped coriander and mint in a bowl. Add the remaining crushed cumin, the rest of the lime rind and half the remaining lime juice. Add Thai fish sauce and sugar to taste. Set aside for 15-20 minutes for the flavors to develop, then add a further seasoning of Thai fish sauce, lime juice, and olive oil 10 taste.
  3. Heat a ridged, cast-iron grill (broiling) pan for at least 5 minutes. Cook the tuna, allowing about 3 minutes on each side if you like it rare or a little longer for a medium result.
  4. Serve the tuna steaks immediately, garnished with lime wedges and coriander sprigs. Serve the salsa separately or spoon some or all of it on the plates with the tuna.


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