Monday, May 28, 2012


Absolutely spectacular yellowfin tuna at the fishmonger. Seafood plays a big role in the diest of Mexicans - something that surprises those who think crisp tacos, burritos and nachos are Mexican. I have given this fish a modern Mexican treatment. Give it a go. It's really quite a simple dish.

½ a ripe pineapple
½ a habanero or scotch bonnet chilli
Juice of half a lime
Coriander leaves
Sea salt

1 bunch of coriander
2 anchovy fillets
1 clove of garlic
100 mls extra virgin olive oil
1 tablespoon white wine vinegar
Sea salt and black pepper

800 gms yellowfin tuna
1 dried chipotle chilli
1 teaspoon cumin seeds
Grapeseed oil

To make the grilled pineapple salsa, peel and core the pineapple, and slice about 1cm thick. Place the slices in a single layer in a wide pan over medium heat and cook until the natural sugar starts to caramelize and the pineapple browns. Flip the slices over and cook the other side.
Remove, allow to cool, cut into 1cm dice and place in a glass bowl. Seed and finely chop the chilli and finely chop the coriander leaves. Add these, the lime juice and salt, stir to mix and set aside until needed.
For the coriander sauce, place all ingredients into a deep blender jug and pulse until there are no large pieced – but stop before it’s a totally smooth sauce.
Grind the chipotle and cumin seeds into a fine powder.
Cut the tuna into 2 slices about 3cms thick. Give the tuna an hour to come to room temperature before cooking. Dry with paper towels. Rub some of the spice mix into each side.
Heat 2 tablespoons of grapeseed oil in a sauté pan over medium high heat. When rippling, add tuna. Cook for 2 minutes, then turn and cook for 2 minutes on the other side.
Remove the tuna and slice lengthwise about 1cm thick.
Place a mound of pineapple salsa in the centre of each plate, Spoon some coriander sauce around this. Place two slice of tuna over the pineapple, salt and serve.
Serves 4


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