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Tuna with Mango Salsa

Posted on October 27, 2014

Thinking of the Mango Vinegar, as I often do, it made my mind wander to the glorious flavours of a salty and sweet salsa which complement the meatiness of a freshly cooked tuna steak perfectly.

The ingredients you’ll need for this tasty meal are:

½ bag of red onions (I am lazy, if you are less so this is the equivalent of one small onion, sliced)

3 tablespoons Mango Vinegar

3 tomatoes

1 mango

1 avocado

Small bunch of coriander

6 tablespoon good olive oil

Good pinch of salt

2 tuna steaks

Serves 2 plus salsa to spare.

First things first, you need to macerate the onions in the vinegar. I’m sure there is an intelligent scientific explanation for what occurs but the upshot is the vinegar softens and lessens the sting you get with raw onions, leaving a behind a slightly translucent ruby red onion that is far more pleasant on the palate.

I leave these whilst chopping and cooking my other ingredients, this is probably for about 10 minutes or so, but to be honest the longer you leave it the better.

Rub your tuna steaks with some olive oil and stick them on a pre-heated griddle pan. Cook as you wish – personally I like it with a nice thick stripe of red through the middle but I know some people prefer it fully done. Just keep an eye on it whilst your chopping so you don’t end up with a completely obliterated piece of tuna!

Whilst your tuna is searing chop up your tomatoes, mango, avocado and coriander. I tend to go for small cubes as I like having something a bit more substantial when it’s served as a side for the tuna.

Once your tuna is done let it rest for a few moments while you stir your chopped ingredients in with the onion and vinegar mix. Add 6 tablespoons of good olive oil and a good pinch of salt. Check as you might find you need to change the balance of vinegar/oil/salt to suit your tastes.

You’ll have some salsa left over – or perhaps not if you’re feeling especially hungry! I like to chop this much more finely, all together, to give a dipping salsa that’s perfect for nachos. You might like to add some chilli to the mix too (truth be told my husband moaned there wasn’t any chilli in the original salsa but I wanted it to be cool and creamy but each to their own!).