Blackened tuna with spiced apricot glaze

Blackened tuna with spiced apricot glaze

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This sounds weird, I know, but it really works. You can use salmon too. The key is to colour the outside of the fish – in doing so you caramelize the flavours at the edges and get a really tasty dish that’s perfect for quick cooking.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon coriander seeds
110g apricot jam
1 tablespoon soy sauce
4 x 200g fresh tuna steaks
sea salt
freshly ground black pepper

For the salad

Quantity Ingredient
400g mixed chinese leaves
75g mooli
2 fresh red chillies
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon palm sugar

Method

  1. Lightly crush the cumin and coriander seeds. Whisk the apricot jam, soy sauce, coriander and cumin seeds together in a bowl with salt and pepper. Pour the mixture over the tuna and turn it over to ensure it is well coated in the marinade.
  2. Make the salad. Roughly chop the Chinese leaves and finely slice the mooli and red chillies (you can cut long, thin strips of mooli with a vegetable peeler, if you lke). Place them in a bowl with the mint and coriander leaves and toss to combine. Whisk the lime juice, fish and soy sauces and palm sugar together, then drizzle over the salad.
  3. Heat a griddle pan until hot. Place the tuna on the griddle and cook for 1 minute, then turn it through 90 degrees and cook for 1 more minute. Turn the fish over and cook for another 1–2 minutes (for rare; cook it for a little longer if you prefer it medium). Remove the tuna from the pan and set aside to rest for 1 minute.
  4. To serve, carve the tuna into thick pieces. Pile the salad onto a serving plate and put the tuna pieces on top.
Tags:
James Martin
Saturday Kitchen
quick meals
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