TUNA ADOBADO WITH ROASTED CORN SALSA & CHIPOTLE CREMA

Yellowfin tuna. Fun to catch. More fun to eat. Really beautiful fish, maybe cut a little thinner than I would like but at 6.30 the fishmonger was closing up and hosing down for the day, so I took what I could get. A dry adobo rub and then pan fried over ferocious heat to sear the outside whilst keeping the centre raw but warm. A warm salsa of roosted corn, orange capsicum, agave nectar, lime juice and coriander. Crema blended with chipotle chillies. Proper modern Mexican food - and very simple to prepare.

TUNA ADOBADO WITH ROASTED CORN SALSA & CHIPOTLE CREMA