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TAMARIND TUNA WITH ZINGY MELON SALSA

Searing tuna steaks gives them a fantastic flavour and adding tamarind makes it extra special. Serve with a melon salad and zingy dressing for a wonderfully vibrant meal.

 

Ingredients

For the salad, buy organic where possible
  • ¼ watermelon, peeled and sliced
  • ½ cantaloupe melon, peeled and sliced
  • 150g/5½oz edamame beans, podded
  • 75g/2½oz sugar-snap peas, thinly sliced
  • 75g/2½oz mangetout, thinly sliced
For the tuna steak
  • tuna steak (weighing approximately 500g/1lb 2oz), cut into 4 pieces
  • 2 tbsp tamarind paste
  • 1 tbsp rapeseed oil
For the dressing
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 2cm/¾in piece root ginger, peeled and roughly chopped
  • 1 tbsp honey
  • 6 tbsp soy sauce
  • 4 tbsp fish sauce
  • 2 tbsp finely chopped fresh mint leaves
  • 2 tbsp finely chopped fresh coriander leaves
  • 2 limes, juice only
To garnish
  • ½ pomegranate, seeds removed

Preparation method

  1. For the salad, make sure your melon has been chilled overnight and slice. Put in the freezer for an hour.
  2. For the tuna steak, brush the tuna with tamarind paste and leave to marinate for at least 1 hour.
  3. Meanwhile, for the salad, heat a large frying pan and add the chilled melon, cook on each side for 1-2 minutes. Cut into 2-3cm/¾-1¼in pieces and place in a large bowl with the beans, sugar-snap peas, and mangetout. Set aside.
  4. Heat a large griddle pan and lightly brush the tuna with the oil. Cook on the griddle for 6-8 minutes, depending on the size of the steaks and how you like your tuna cooked. Leave to rest, then thinly slice.
  5. For the dressing, put all the ingredients in a pestle and mortar and mix until smooth.
  6. To serve, toss the salad in the dressing. Put the salad on serving plates with the tuna alongside. Garnish with pomegranate seeds.
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