Friday, 27 May 2011

Seared Tuna with Roasted Pepper Salsa and Asparagus


The Boy and I popped into the shops to grab a few essentials post pilates and, predictably, this turned into a hunger-fulled grab. We came away with about £20 worth of food when we'd only gone in for two or three things. Moral of the story is: do not shop when you're hungry. Saying that, we did pick up about 1 kg of asparagus for the fantastic sum of £1.56 (four 250g bunches for 39p each) which is only 6p more than one bunch usually costs. Asparagus all round!

One of the items that called out to our sore core muscles were jewel-red tuna fillets which sat nestled in the ice on the fishmongers counter. We didn't need to um and ah for long - soon they were in our basket and I was dreaming up a nice recipe to go with.


Seared Tuna with Roasted Pepper Salsa and Asparagus

Serves 2

2 tuna steaks
2 (red) peppers
3 spring onions, finely sliced
1 tbsp pepperdew peppers, finely chopped
½ chilli or to taste, finely chopped
2 tbsp fresh coriander, chopped
2 tbsp white wine or cider vinegar
1 tsp of brine from the peppadews or ½ tsp of sugar in 1 tsp of water
8 stems of asparagus
Olive oil

- Preheat the oven to 180c.
- Deseed and slice the pepper. Coat them in a little sunflower oil, season and then put them onto baking tray to roast for 20 minutes.
- Mix the spring onion, coriander, peppadew, chilli and cider vinegar and put to one side.
- Put a griddle pan or frying pan on the hob over a high heat.
- Boil the asparagus for 2 minutes, cover in a little oil and then add them to the baking tray in the oven. Roast for 10 minutes.
- Rub a little sunflower oil onto the tuna steaks and sear them on both sides. I like mine to still be a little red in the middle which means griddling them for a few minutes on either side but do this to your taste.
- Remove the peppers and asparagus from the oven. Add the peppers to the other ingredients and mix well.
- Serve the tuna topped with the salsa on a bed of the roasted asparagus and steamed jersey royal potatoes.

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