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Tuna With Lemon Salsa

A community recipe by

Not tested or verified by Nigella.com

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Introduction

As featured on the ITV Nigella show.

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 ounce 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.
  • 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.
  • Tell us what you think