Seared Tuna with Pineapple and Corn Salsa

Name: Seared Tuna with Pineapple and Corn Salsa
Yield: Serves 4
Cuisine: Thailand
Ingredients: 5 ml sesame oil; 15 ml white balsamic vinegar; lime wedges for serving; 15 ml black sesame seeds, toasted; olive oil for drizzling; a pinch of dried chilli flakes; 4 × 150-g fresh tuna steaks; 10 cherry tomatoes, quartered; 250 ml diced pineapple; a bunch of fresh coriander, chopped; 2 spring onions, sliced; 500 ml corn kernels; 30 ml olive oil; salt and freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

In Thailand we had a whole fish, deep-fried and served with pineapple. Here I’ve tried to replicate that combination of hot crispy fish and cold sweet pineapple.

Ingredients

4 × 150-g fresh tuna steaks
olive oil for drizzling
a pinch of dried chilli flakes

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat a griddle pan until smoking.
Drizzle the tuna steaks with oil and season with the chilli flakes, salt and pepper.
Cook the tuna steaks for 2 minutes per side, making sure not to overcook – they should be pink in the middle.
To make the salsa, heat the oil in a large frying pan over medium heat and sauté the corn kernels until starting t