I’ve tried three times to get back into doing this blog and this time I’m going to persevere. I promise…
After having made my now famous ceviche a few nights ago (yes, I have had people come up to me in the street telling me about how they loved it), I had left over stuff that needed eating and this turned out really well.
Coriander and chilli tuna
Finely chop a handful of fresh coriander and half a red chilli and sprinkle over course ground sea salt and black pepper (with a dash of cumin if you fancy it), then rub a couple of nice thick tuna steaks with olive oil and dip them into the spicy herby mix, covering them all over. Let them sit for as long as you like and then fry in a searing hot pan for 45 seconds on each side. Leave to stand and serve with a green salad with red onion, dressed simply with lemon or lime juice and a good olive oil, well seasoned.