Tag

 The sweet chilli sauce gives a nice kick without being too spicy!

 Serves 4

Cooking time: 20 minutes

Ingredients

To Cook

Ingredients

• 2 tuna steaks
• 1 tablespoon vegetable oil
• 1 teaspoon cracked black pepper
• 1 teaspoon cracked coriander seeds

Salsa

• 1 ripe mango, peeled and diced small
• 1 scallions, finely sliced
• 1 red chilli, diced with small seeds removed
• 1/4 finely chopped ginger
• Juice and zest of 1/2 a lime
• 2 large tomato chopped
• 1 tablespoon freshly chopped coriander

Method

Combine all salsa ingredients 1/2 hour before serving and refrigerate.
Mix together black pepper and coriander seeds. Coat the tuna steaks in the mix by pressing them firmly into the mix.
Heat oil in a frying pan, sear tuna over high/medium heat. Cook on each side for 3 to 5 minutes.
Spoon salsa onto plates, slice tuna and garnish with coriander leaves.

Serves

2

You can substitute mackeral, salmon or monkfish for the tuna.

Ingredients

• 700g fresh Tuna filleted and skinned with pin bones removed

Cajun Seasoning

This can be bought ready prepared or made at home by combining the following ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon icing sugar
• 1 teaspoon ground cumin seed
• 1 teaspoon garlic salt.

Method

Mix cajun seasoning ingredients together
Coat tuna fillets with the mixture and fry in a very hot pan for 3 minutes. Turn and cook for a further 2 minutes.
Serve with mashed potato and chives and the following salsa.

Salsa

• 2 tomatoes
• 1 avocado – peeled, destoned and diced
• 1 red chilli – finely chopped
• 1/2 red onion – finely chopped
• 1 tablespoon freshly chopped coriander
• Juice of 1 lime

Salsa Method

Dice the tomatoes. Add the red onion, red chill, coriander and avocado. Stir in the lime juice and season with salt and pepper to taste.

Serves

4

Ingredients

• 2 red snapper fillets
• 1 tsp soy sauce
• Sesame oil, to drizzle
• Small handful coriander
• Small handful of mint
• 1 spring onion
• 1 Pak Choi, cut in half lengthways
• 2 tbsp sesame oil
• 2 tbsp vegetable oil

Method

Drizzle the fish fillet with the soy sauce and sesame oil.
Place a steamer over a pan of simmering water and add the fresh herbs, spring onion, fish and Pak Choi.
Cover the steamer with a lid and allow to steam for 8-10 minutes, or until the fish is cooked through.
Remove from the steamer and transfer to a serving plate.
Heat the sesame oil and vegetable oil in a small pan for two minutes. Pour over the fish and serve.

Preparation time

25 minutes

Serves

2