I apologise for the delay in posting anything... Had a lovely, but busy weekend and thought I would chill/sleep any minute I had free! Last Friday I felt like eating fish, but I also wanted something light. Usually this means sushi, but we have no Japanese restaurant anywhere near us (that I know of!) and so I thought a nice medium rare tuna steak would do instead. This recipe actually worked out pretty good.
Serves 2
for the tuna:
2 tuna steaks (150g-200g each)
1/2 medium heat chili
1 tsp of grated ginger
2 tbs soy sauce
1 tbs vegetable oil
for the avocado salad:
2 avocados
3 plum tomatoes
1/2 medium heat chili
half a red onion
juice of half a lime
salt
pepper
drizzle of olive oil
About an hour before cooking, take the tuna steaks out of the fridge. In a bowl, mix the soy sauce, vegetable oil, 1/2 chopped chili and grated ginger, add the tuna steaks, cover them well with the marinade and leave for 30 minutes - 1 hour. In the meantime, chop the avocado and the tomatoes in similar size chunks, finely chop the onion and the chili. Drizzle with olive oil, the lime juice, salt and pepper to taste.
Preheat a frying pan and then add the tuna steaks to the pan (no oil is needed in the pan as there is oil in the marinade). Fry for about 1,5 to 2 minutes on each side (I like mine just seared). Once you have removed the fish from the pan, you can add the juice of the remaining marinade to the pan to deglaze and pour over the steaks. Serve with the salad.
Now you're talking! This one sounds promising! Red onion might be a little strong, though?? Maybe caramelised onions on the side instead, hehehe! Sweet and sour and spicy to go with the tuna!
ReplyDeletehmmm, I think caramelised onion might be too sweet and clash with the avocado. If you think red onion might be strong, u can chop it and soak it in water for 20 minutes or use spring onion. x
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