2 tuna steaks
250g cherry tomatoes
1 red/orange/yellow pepper
1 smallish onion
1-2 red chillies
4-6 cloves of garlic
olive oil, balsamic vinegar, soy sauce, black pepper
N.B. this is very easy
main trick step is to marinade the tuna in balsamic, olive oil and black pepper before you begin (ought to have a little soy too but i forgot that last time and it worked out just fine.)
then the ‘salsa’ is simple one onion chopped finely, ditto one red/yellow/orange/green pepper.. set these frying in a pan with olive oil.. when onions translucent add 4 or so cloves of garlic minced, 1 or more red chillis finely chopped.. and keep on a high(ish) heat as you don’t mind if the onions caramelize a bit.. then add halved cherry tomatoes and extra oil as you want to blacken their skins a little.
as the tomatoes are starting to lose their consistency, stir the lot together briskly, squeeze in the juice of half a lime and a splash of balsamic to lift the goodness of the bottom of the pan.
can then set this aside and wipe pan clean before cooking the fish or use different pan.. (and thinking about it a ridged/griddled one does give you a prettier fish)
add olive oil and turn the heat up so oil is almost smoking… grind bit more pepper over one surface of fish and then place this face down on the pan.. now grind pepper on the other surface and splash with soy..
after a couple of minutes turn fish over, and cook til almost as you’d like it (this doesn’t take very long!) turn fish one final time (being sure to rotate it through about a right angle to get the pretty cross-hatched pattern!
turn fish out onto plates, pour over any cooking juices still in pan and then spoon the salsa on top (or to one side if you’d like to keep it crispy)..
serve with quartered limes!
(and roughly mashed new potatoes and steamed beans or something similar)