Grilled Tuna Steaks With Salsa Recipe

Grilled Tuna Steaks With Salsa Recipe

ORDER OF WORK: Getting Ahead: “The salsa can be made up to 1 day ahead and refrigerated. Grill the fish just before serving.” (plus 1-2 hours marinating time)
Prep Time 25 mins
Cook Time 7 mins
Total Time 35 mins
Course Main Courses, Seafood
Servings 4
Calories 271.5 kcal

Ingredients
  

  • 4 tuna steaks, weighing 250 g (8 oz) each
  • salt and pepper
  • 4 tomatoes
  • 2 corn cobs or 200 g (6 1/2 oz) defrosted sweetcorn kernels
  • 1 medium red pepper
  • 1 medium onion
  • 1 medium bunch of fresh coriander
  • 1 limes
  • 4 tbsp (60ml) vegetable oil
  • #For the marinade#
  • 3 sprigs of fresh thyme
  • 2tbsp (30 ml) vegetable oil
  • 1/2 lemon
  • Other suitable fish (huss, monkfish, swordfish)

Instructions
 

  • #A grilled tuna steak recipe that everyone will love! The intense heat of grilling is well suited to oily fish such as tuna, searing the outside and keeping the inside moist. In this tuna steak recipe, a tart marinade made with lemon juice deliciously offsets the richness of the tuna. A crisp, fresh salsa of tomatoes, sweetcorn, red peppers, and onion is the perfect foil.# Marinate the Tuna: Strip the thyme leaves from the stalks, letting them fall into the shallow dish. Add the oil to the dish.
  • Squeeze the juice from the lemon half and add the juice to the thyme and oil in the dish.
  • Rinse the tuna steaks O with cold water. Transfer to paper towels and pat dry. Season with salt and pepper. Put the tuna steaks into the marinade in the dish and turn them over, coating them well with the marinade. Cover and marinate 1-2 hours in the refrigerator, turning occasionally. While the fish is marinating, make the salsa. “Sprinkle salt and pepper evenly over steaks” #Make the Salsa# Cut the cores from the tomatoes and score an “x” on the base of each. Immerse in a pan of boiling water until the skin starts to split Transfer at once to a bowl of cold water. When cold, peel off the skin. Cut the tomatoes crosswise in half and squeeze out the seeds. Coarsely chop each half. “Small incision speeds up splitting of tomato skin” “Skin splits in heat of water and makes peeling easy”
  • Husk the com cobs: pull the husk down each cob to the base; trim off the husk and stalk, then strip away the silky threads. Bring a large saucepan of water to a boil. Add the com cobs to the pan, and cook them until tender, 5-7 minutes.
  • To test, lift 1 of the corn cobs out of the pan with the tongs. The kernels should pop out easily with the point of the small knife.
  • Drain the com cobs and let them cool slightly, then cut the kernels from the cobs
    Drain the com cobs and let them cool slightly, then cut the kernels from the cobs
    Drain the com cobs and let them cool slightly, then cut the kernels from the cobs. If using defrosted sweetcorn, drain the kernels. “Sweetcorn will add striking colour and sweet taste to salsa” “After boiling, sweetcorn kernels are easy to cut from cob”
  • Core, deseed, and dice the pepper. Peel and chop the onion
  • Strip the coriander leaves from the stalks and pile the leaves on the chopping board, reserving a few for decoration. Using the chefs knife, hold the tip of the blade against the board and rock the blade back and forth to finely chop the coriander leaves.
  • Put the chopped tomatoes, sweetcorn, coriander, onion, and pepper in a bowl. Squeeze 1 of the limes and pour the juice into the salsa mixture. Add salt and pepper. Stir to combine the ingredients, then let stand 1 hour for the flavours to blend. “Salsa ingredients make brilliant colour combination” “Lime juice adds a Mexican touch” #How To Core And Deseed A Pepper, And Cut It Into Dice# The core and seeds of peppers must always be discarded. With a small knife, cut around the core of the pepper and pull it out. Halve the pepper lengthwise and scrape out the seeds. Cut away the white protruding ribs on the inside of the pepper.
  • Set each pepper half cut-side down on the work surface and press down firmly with the heel of your hand on top of each pepper half to flatten.
  • With a chefs knife, slice the pepper half lengthwise into strips. To dice, gather the strips together and cut across into squares. #Grill the Tuna# Heat the grill. Brush the grill rack with oil. Put the tuna steaks on the grill rack and brush with the marinade. Grill the steaks about 7.5 cm (3 inches) from the heat, 3-4 minutes. “Pastry brush ensures even coating of marinade” “Marinade on steaks gives tuna additional flavour”
  • Turn over each tuna steak, using the tongs. “If you like, you can cook the tuna on a barbecue; it will cook just as quickly.”
  • Brush with the remaining marinade and grill 2-3 minutes longer. The tuna should be brown on the outside, but still rare in the centre. To test, flake with a knife: a translucent layer should be visible in the centre. “If barbecuing, you can make an attractive criss-cross pattern on the steaks. Cook 1-2 minutes until the rack marks show, then rotate the steaks 45° and continue cooking so the marks farm diamonds.”
  • While the tuna is cooking, cut the remaining lime crosswise into thin slices with the chefs knife. “Slices of tangy lime echo salsa flavouring” #TO SERVE#
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander. Arrange the lime slices around the tuna. “Fresh coriander decorates fish” “Salsa adds cool freshness to grilled tuna”
Keyword Fish recipes, Grill