Lime seared tuna with mango & papaya salsa
- Lay out the tuna fillets, squeeze the lime juice evenly over both sides. Leave for at least half an hour.
- To start the salsa, peel and dice the mango, then peel, deseed and dice the papaya and place in serving bowl.
- Wash and finely chop the spring onions and coriander, add to the bowl.
- Deseed and finely chop the chillies, add to the bowl. 1 chilli for a moderately hot salsa and 2 for spicy! If you’re not sure, hold some chilli back.
- Squeeze in the lime juice and mix. Season to taste with salt and pepper.
- Put a large frying pan on a high heat. Add a small amount of olive oil, season l the tuna fillets well with salt and pepper and sear them (fry them quickly). These tuna fillets were quite thin so 1-2 minutes on either side was plenty.
- Serve immediately, laying the tuna on the salsa or beside it, with a green vegetable like broccoli and some rice for a fuller meal.
- Try this tuna with a French Viognier white wine or American/India Pale Ale.
- Try using food rings or cookie cutters to serve the salsa or rice in more attractive geometric shapes
- To quickly chop mango, halve the mango lengthways and remove the stone. On each of the halves, make long incisions along the mango flesh 1cm apart, just through to the skin, and then make similar incisions that go across these incisions to create little squares. Push the skin to flare out the mango squares to show lots of cubes attached to the skin. Cut the cubes carefully away from the skin.