Name: Franck Dangereux's seared tuna with soy, lime and chilli salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 4 tuna yellow fin, steaks; 250 g asparagus; 250 g courgettes baby, trimmed; 1 cherry tomatoes punnet; fresh coriander chopped; fresh chillies 573; salt and freshly ground black pepper; 2 lime juice only; 1 red chilli chopped; 40 ml soy sauce; 100 ml fresh chillies 573

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Ingredients (11)

4	tuna — yellow fin, steaks
250 g	asparagus
250 g	courgettes — baby, trimmed
1	cherry tomatoes — punnet
	fresh coriander — chopped
	fresh chillies — 573
	salt and freshly ground black pepper

For the salsa:

2	lime — juice only
1	red chilli — chopped
40 ml	soy sauce
100 ml	fresh chillies — 573

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Method:

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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