Monday 20 November 2017

What's for dinner? Lime and coriander tuna with salsa

Lime and coriander tuna with bean, tomato and avocado salsa

The peppery lime crust in this recipe is a delicious contrast to the tender, rare tuna. It takes no time to throw together the refreshing bean salsa which is almost a meal in itself. If you can’t find a ripe avocado on the way home, then substitute with tinned sweetcorn.

Serves 2 with beans leftover

2 x tuna steaks

2 tsp coriander seeds

2 tsp black peppercorns

1 tsp sea salt

2 limes, zest and juice

2 tomatoes

½ red onion

1 small chilli

1 clove garlic

½ avocado

1 x 400g tin black eyed, adzuki or mixed beans

Olive oil

Fresh coriander, roughly chopped

Using a pestle and mortar, if you have one, roughly crush the peppercorns and coriander seeds. If you don’t have one, use the end of a rolling pin to crush them on a wooden chopping board. Mix the salt and lime zest into the crushed seeds and sprinkle onto a large flat plate.

Firmly press the tuna steaks into the seed mixture to form an even crust on both sides.

De-seed the tomatoes and chop into small dice. Chop the avocado and red onion into similar sized pieces. Finely chop the garlic and chilli.

Drain the beans and rinse under cold water. Turn into a bowl and add the tomatoes, onion, garlic and chilli. Pour over a couple of tablespoons of olive oil, the lime juice, season with salt and pepper and lastly some chopped coriander.

Heat a char-grill or frying pan over a moderate heat with a slug of olive oil. Sear the steaks for 1 minute on each side. Remove from the pan, slice in half on the diagonal and serve with the bean salsa.

This gives a rare tuna steak but if you prefer the flesh more opaque then cook for a further minute or two on each side, depending on your taste.

Katriona MacGregor

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