Tuna With Lemon Salsa

A community recipe by millo

Not tested or verified by Nigella.com

Print me

Introduction

As featured on the ITV Nigella show.

Ingredients

Serves: 4

Metric Cups

For the Salsa

2 lemons
1 small red onion
1 bunch fresh mint
1 bunch fresh parsley
100 millilitres extra virgin olive oil (or to taste)
Maldon salt (to taste)
freshly ground pepper

For the Tuna

4 tuna steaks
2 tablespoons chilli oil (or wok oil)
1 lemon (juice of)
1 teaspoon dried mint
1 teaspoon Maldon salt (or 1/2 teaspoon of table salt)

For the Salsa

2 lemons
1 small red onion
1 bunch fresh mint
1 bunch fresh parsley
4 fluid ounces extra virgin olive oil (or to taste)
sea salt flakes (to taste)
freshly ground pepper

For the Tuna

4 tuna steaks
2 tablespoons chilli oil (or wok oil)
1 lemon (juice of)
1 teaspoon dried mint
1 teaspoon sea salt flakes (or 1/2 teaspoon of table salt)

Method

Tuna With Lemon Salsa is a community recipe submitted by millo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the top and bottom off the lemons so they sit on a chopping board, and then peel them, removing the skin and pith. Chop them roughly and chuck the lemon pieces into a bowl.

Now chop the red onion, parsley and mint either by hand or in the processor, being careful - please - not to turn them to mush.

Mix the oniony herby mixture with the chunks of lemon in the bowl and stir in the olive oil and salt and pepper. Sometimes, I have to say, I add some crumbled dried red chilli pepper (or a finely chopped fresh green or red chilli) as well. Leave the salsa to macerate while you cook the fish.

Heat a ridged griddle or frying pan. Put the marinade ingredients into a shallow dish. Mix together and steep the tuna steaks in the dish for a minute a side.

Lift the fish out of its marinade into the pan. Cook the tuna steaks on a fairly high heat for a couple of minutes a side, then serve with the lemon salsa.

Cut the top and bottom off the lemons so they sit on a chopping board, and then peel them, removing the skin and pith. Chop them roughly and chuck the lemon pieces into a bowl.

Now chop the red onion, parsley and mint either by hand or in the processor, being careful - please - not to turn them to mush.

Heat a ridged griddle or frying pan. Put the marinade ingredients into a shallow dish. Mix together and steep the tuna steaks in the dish for a minute a side.

Lift the fish out of its marinade into the pan. Cook the tuna steaks on a fairly high heat for a couple of minutes a side, then serve with the lemon salsa.