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MARINATED TUNA WITH MANGO AND PINEAPPLE SALSA

If it were left to me, I’d include pineapple in every dish I serve at home. I can’t get enough of the stuff. It drives Claudia nuts when we’re sharing a pizza at work, as I have to have some on my half! Pineapple is even better when paired with mango and works wonderfully well as a salsa for fresh tuna, which is an oily fish, so good for boosting your omega-3 levels.

SERVES 4 PREP 10 MINS, PLUS MARINATING COOK 5 MINS

FOR THE TUNA

4 tuna steaks

1tbsp olive oil

15g (½oz) root ginger, grated 2 garlic cloves, grated

Zest of 1 lime

2tbsp soy sauce

1tsp hot sauce (preferably smoked)

Salt and black pepper

FOR THE SALSA

1 mango, peeled and finely diced

125g (4½oz) pineapple, finely diced

1 small or ½ a red onion, finely chopped

1 red chilli, finely diced 1tsp honey

Juice of 1 lime

A few sprigs of coriander, finely chopped

First, marinate the tuna. Mix the oil, ginger, garlic, lime zest, soy sauce and hot sauce together. Season the tuna with salt and pepper, then add to the marinade, making sure it is completely coated. Marinate for at least half an hour. If you want to make this in advance, you can leave it in the fridge, but make sure you remove it half an hour before you want to cook it so it can return to room temperature.

To make the salsa, mix everything together and season with salt and pepper.

When you are ready to cook the tuna, heat a griddle pan until it is too hot to hold your hand over. Brush the marinade off the tuna and cook to your liking. For the best (tender) texture, searing for a minute or two on each side until char lines appear, but keeping it still rare in the centre, is ideal. Baste with the marinade as it cooks. Serve the tuna with the salsa.

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2023-03-18T07:00:00.0000000Z

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