Nut & Herb Crusted Tuna, with Peach & Red Onion Salsa

“We love grilled tuna, but this recipe elevates the whole taste and texture experience to another height. A true delight to eat that also looks beautiful. Many thanks to “& Elaine” for an inspirational combination.”

INGREDIENTS:

SALSA: 
2 large ripe peached diced.
1 x large ripe mango peeled & diced.
1 medium red onion finely chopped.
Small handful fresh coriander.
1 mild red chilli deseeded & finely chopped.
4 tbsp cold pressed virgin olive oil.
1 tbsp pure honey Juice & zest of 2 limes.
Himalayan pink salt & black pepper to taste.

UTENSILS:

Copping board
Sharp knives
Hand blender
Pestle & mortar
Griddle pan
Baking tray

METHOD:

Oven: gas mark7/ 220 C/ 425 F

1. Combine all the salsa ingredients together and chill in the fridge.
2. Blend all the ingredients in a blender EXCEPT the nuts themselves.
3. Coarsely crush the nuts in a pestle and mortar to maintain a rough texture.
4. Heat the coconut oil in a griddle panda very hot heat heat and sear the tuna for a minute or so on each side.
5. Combine the nuts and herbs together and spread evenly on top of each tuna medallion and put on a baking tray in the top oven for c.10 minutes (or less if you like it pink).

SERVING SUGGESTIONS

Serve with the salsa on the side and hearty green salad – such as the “Goddess” one.

For the men I also offered mixed grains (Freeka & quinoa).