Seared Tuna with Sweet and Sour Onion Relish


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Tamarind is the seed pod from a beautiful tree in South East Asia and India. It has a sour, tongue-puckering taste and is extremely refreshing. You can find it in most Indian food shops. Make sure you choose line-caught tuna whenever possible. This also works really well made with mahi mahi or swordfish.


  • salt and freshly ground pepper
  • 4 × 180 g(6 oz) pieces tuna loin, about 2 ½ cm (1 in) thick


Lightly season the fish and brush with a little oil. Leave to rest at room temperature while you make the relish. Heat the remaining oil in a deep frying pan and sauté the onions on a medium heat for 5 minutes, stirring occasionally. Once they begin to colour, add garlic and turn heat up to high. Stir continuously for a minute, then add lime zest and juice, sugar, tamarind paste and Thai fish s