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
- 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,
- 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.
- 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.
- 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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