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Blackened tuna with apricot jam and spiced chilli salad

blackened tuna 05 3 12This is a novel and exciting way to savour a strong and meaty fish too often dismissed as a sandwich filler.

Serves: 4

You will need:
For the tuna:
● 4 x 200g fresh tuna steaks
● 110g apricot jam
● 1tbsp soy sauce
● 1tsp coriander seeds, lightly crushed
● 1tsp cumin seeds, lightly crushed
● Salt and freshly ground pepper

For the salad:
● 400g mixed Chinese leaves, roughly chopped
● 75g mooli, finely sliced
● 200g French beans, sliced and blanched
● 2 medium red chillies, finely sliced on the diagonal
● 3tbsp fresh mint leaves, whole
● 3tbsp coriander leaves, whole
● 1 lime, juice only
● 1tbsp fish sauce
● 1tbsp soy sauce
● 1tbsp palm sugar

  1. For the tuna: place the tuna steaks on a large plate.
  2. Whisk the apricot jam, soy sauce, coriander and cumin seeds together in a bowl and season. Pour the marinade mixture over the tuna, turning to ensure the fish is well coated. Set aside to marinate for 30 minutes.
  3. Heat a griddle pan until hot. Place the marinated steaks on the griddle and cook for 1 minute; turn them 90 degrees and cook for a further minute. Turn them over and cook for another 1-1½ minutes (for rare). Remove them from the pan and set aside to rest for 1 minute.
  4. For the salad: place the salad leaves, mooli, beans, chillies, mint and coriander leaves in a bowl and toss to combine.
  5. Whisk the lime juice, fish and soy sauces and palm sugar together in a bowl, then drizzle over the salad.
  6. Add the dressing to the salad and mix until well combined.
  7. To serve, carve the tuna into thick slices, arrange on a serving plate and pile the salad alongside.

 


This article was first published in at home with James Martin in December 2011. [Read the digital edition here]


Photograph: Getty Images

 

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