ADOBO RUBBED TUNA WITH SEARED TOMATO SALSA

There's a classic technique with tomatoes that I learnt in Mexico to add flavour to salsas. Hold each tomato over a naked flame until the skin blisters and blackens, then use the tomatoes as usual - typically mixed with finely chopped onion, garlic, chillies, salt and maybe lime juice. Some salsas call for fresh chillies - jalapeño, serrano or habanero. Others are based on rehydrated dried varieties - guajillo, pasilla, pasilla de oaxaca, cascabel, chiltepin, pequin, puya. I love them all. And each is better when the tomato skins are charred in this way.

ADOBO RUBBED TUNA WITH SEARED TOMATO SALSA