Name: Seared tuna with pineapple and chilli salsa
Cook time: 6 min
Total time: 6 min
Yield: 8
Ingredients: Seared tuna; 8 small tuna steaks (swordfish or blue-eye cod may be used); 1 cup salt-reduced soy sauce; 1 tablespoon wasabi; Pineapple and chilli salsa; 1/2 small pineapple, peeled, cored and chopped; 6 green onions (shallots), thinly sliced; 2 tablespoon rice wine vinegar; 2 tablespoon mirin (seasoned rice wine); 1 tablespoon sweet chilli sauce; 1 long red chilli, sliced; 2 teaspoon fish sauce

Ingredients

Seared tuna

8 small tuna steaks (swordfish or blue-eye cod may be used)

1 cup salt-reduced soy sauce

1 tablespoon wasabi

Pineapple and chilli salsa

1/2 small pineapple, peeled, cored and chopped

6 green onions (shallots), thinly sliced

2 tablespoon rice wine vinegar

2 tablespoon mirin (seasoned rice wine)

1 tablespoon sweet chilli sauce

1 long red chilli, sliced

2 teaspoon fish sauce

Method

1.Place fish in a single layer in a shallow dish. Pour over combined soy and wasabi, turning fish to coat evenly.

2.Allow to marinate for at least 15 minutes, basting occasionally. Preheat barbecue or char-grill to medium.

3.To make the pineapple and chilli salsa: Combine all ingredients in a small bowl. Set aside.

4.Barbecue tuna 2-3 minutes each side, until cooked to taste. Serve with salsa.

Add some chopped pickled ginger to the salsa if desired.
Note

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Ingredients

Method

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