Seared Tuna With Mango & Avocado Salsa
'Evening, folks. I'd been rather hankering for some avocado of late, and I needed to utilise the Valentine's Day tuna steaks The Husband had gotten me earlier in the year, so I concocted what just happened to be one of the best and simplest dishes I've ever made.
You know, everyone says this; "The picture ain't art gallery material because I just wanted to eat the damn thing", and it's very, very true. But you get the idea.
Frozen, yes. But I am addicted to seafood - hailing from a coastal town in Australia - and the Midwest crushes my soul with its lack of fresh ocean booty. So, frozen, yes. That being said, the colour / texture / flavour was really freaking incredible. I am well impressed, Cyro-Freeze, you saucy bastards.
Some oil (the good stuff), with a splash of chili. These are the humble beginnings of a dressing made in some kind of heaven.
Served on ciabatta bread, like a bruschetta.
I'll provide a recipe of sorts if requested, but I warn you all...I'm one of those bloody annoying Do It On The Fly cooks.
ETA: I'm going to add the 'recipe' here now in case anyone's interested and I'm not around to do it.
Tuna: I marinated these briefly in a concoction of; olive oil, sesame oil, pepper (lots!), tamari sauce and salt. I threw in some sesame seeds as well, and seared the steak for a minute each side, on a very very hot grill.
Salsa: Finely chopped; half a vidalia (sweet) onion, half an orange tomato, half a red tomato, half a stick of lebanese (or English, here - whatever's really crunchy) cucumber, 4 spring onions (finely sliced), threw in a clove of crushed garlic, chopped up a big handful of cilantro/coriander, chopped up a full avocado and mango, and added a dressing of sorts; juice of half a lime, pepper, salt, rice wine vinegar, mirin (as used for sushi rice), splash of olive oil, small splash of sesame oil, small splash of tamari (fancy soy sauce), small dab of chili paste, all to taste. Pretty much make it up as you go along, and the mango adds the required sweetness. This is a highly colourful and attractive dish, and so, so easy to make. I heartily recommend having this on ciabatta rolls/bread, as it worked perfectly bruschetta-style. This dish is great for swaying those leery of 'raw' tuna...The Husband says "Holy...Shit", and The Housemate says "This is outstanding". It impressed the pants off them, and melts in the mouth, it does.
The entire prep time is less than 20 minutes.
xxCattxx