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.