Eenie meenie ... I was in the fishmonger's shop this afternoon. He had some whole local garfish that were so fresh they were still in a state of rigor mortis. I was tempted. In the end I opted for this yellowfin tuna based on the glistening deep translucent colour of the flesh. I ground a chipotle meco chilli to a fine powder and then rubbed it on the surface of the fish before sautéing it over high heat to sear the outside without cooking the centre. A warm salsa of roasted corn & sautéed onion, with tomatoes, agave syrup, lime juice and salt added after coming off the heat.
CHIPOTLE TUNA WITH ROASTED CORN SALSA & CARAMELISED CAPSICUM
my mouth is salivating, thanx
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