I had some tuna left over after making my tuna tartare yesterday, so to switch it up I decided to cook the tuna a little bit and liven it up with a zingy corn salsa. The citrusy, smoky crust contrasted well with the peppy corn salsa. It takes no more than 30 minutes to cook from start to finish, making it another perfect meal for those short on time but still wanting something delicious to tuck into. I reckon it would work well with salmon fillets as well, if tuna’s not your thing. Give it a go and see what you think!
Seared tuna with corn salsa
2 tuna steaks
2 tsp coriander seeds
2 tsp black peppercorns
1 tsp sea salt
Zest of 2 limes
1 tbsp vegetable oil
300g tinned sweetcorn (280g net drained)
1 avocado, chopped coarsely
Handful of cherry tomatoes, chopped coarsely
1/2 red chilli, deseeded and chopped finely
1 spring onion, sliced finely
2 tbsp chopped fresh coriander
Juice from 2 limes
- Roughly grind the coriander seeds and peppercorns with a pestle and mortar or a spice grinder. Mix in the sea salt and lime zest. Spread on a plate.
- Press the tuna steaks onto the spice mixture on all sides to form an even crust all around.
- Next, make the salsa. Mix all of the ingredients from B and season to taste with lime juice and salt.
- Heat the oil in a frying pan on medium high heat. Sear the tuna steaks for 1 minute on each side to give a rare steak. Sear it for another minute or two if you prefer your tuna more well done.
- Slice the tuna in half to reveal the pink centre, pile decoratively on a plate and top with the corn salsa.
A friend of mine, GW, invited us over for dinner one night and served us this delicious crab bolognese for dinner. Needless to say, I had to recreate it for myself. And as I was on Joe Wicks’ diet and exercise plan at the time, I substituted spaghetti with courgetti. Sadly, I am now off the Wicks bandwagon but there are hopes to go back on it soon!
I looked high and low for fresh fennel and found some sorry specimens that I had to settle with in Asda. It may have been the depths of winter that made it difficult, as there is fennel galore in the shops now. Also, I made do with tinned crab meat as I didn’t have the foresight to go to the fishmonger’s for fresh crab meat but it still tasted good. The dish is light and savoury and perfect for a warm summer’s evening.
1 red chilli
2 spring onions
1 bulb of fennel
1/2 a bunch of fresh basil, stalks and leaves separated
1 tsp fennel seeds
4 cloves of garlic
2 anchovy fillets
1 lemon, zested
300g crabmeat (brown & white)
Spaghetti for four, or 3 courgettes, spiralized
2 tbsp vegetable oil
Salt and pepper
- Place the chilli, carrot, spring onions, fennel, basil stalks and fennel seeds into a food processor with the fennel seeds and grind until finely chopped. Chop the garlic separately.
- Heat a pan on moderate high heat. Add the oil and fry the garlic and anchovy fillets until fragrant.
- Add the chopped vegetables and stir. Add the lemon zest.
- Meanwhile, if you’re using pasta, put it on the boil.
- Add the passata, a splash of white wine and brown crab meat, stir and simmer for 5 minutes.
- Stir in the white crab meat to warm it up. Squeeze in some lemon juice. Add salt and pepper to taste.
- If using courgetti, warm it in the microwave for 2 minutes.
- Top piles of spaghetti or courgetti with the crab bolognese and garnish with chopped basil leaves. Enjoy!
How about settling down to a fresh, light meal on these it’s-so-warm-I-could-pinch-myself days? This is from the same recipe I posted a while ago, only this time I served it on top of crisp multiseed flatbreads to make a more substantial meal for dinner.
It wouldn’t be an overstatement that I felt particularly virtuous chomping this down. Healthy fats from avo, tick. Oily fish brilliant for complexion, tick. Seeds for fibre, tick. Let’s pretend I didn’t have pulled pork in a brioche bun and ribs for lunch shall we?