Franck Dangereux's seared tuna with soy, lime and chilli salsa



Ingredients 12
Servings 4
Time 10 mins

Ingredients

  • 4
    200g yellow fin tuna steaks
  • 250
    g
    thin green asparagus
  • 250
    g
    baby marrows - top and tailed
  • 1
    punnet cherry tomatoes
  • freshly chopped coriander
  • olive oil
  • salt and pepper
  • FOR THE SALSA:
  • 2
    limes - juiced
  • 1
    red chilli - chopped
  • 40
    ml
    soy sauce
  • 100
    ml
    olive oil
 

Method

10 mins
 

   

Prepare a fire.
Brush off any dirt from the asparagus and the baby marrows. Trim the asparagus by cutting 1 cm off the stem. Cut the baby marrows in half across the length.

Place the asparagus and marrows in a bowl, drizzle with little olive oil and season. Place the veggies on the hot braai and cover with a sheet of foil (or close the lid of the braai).

Using metal tongs, turn the veggies so they brown a little on all sides. Remove from the fire after 5 minutes…the veggies must be a little “al dente”. Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside. Make the salsa by combining all the ingredients in a jam jar and shaking.

Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil. Lower the grid as close to the fire as possible. Sear the tuna for 2 minute on each side and then remove from the fire and allow to rest for 3 minutes before slicing.

To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna

Generously drizzle salsa over and enjoy!

Also read:
Flatbreads with grilled zucchini
Roast vegetables with tahini-yoghurt drizzle
Vegetable pies

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