This is such an easy dish to prepare and I love the combination of flavours. I like to cook it on the BBQ but it also tastes great cooked in a hot pan as I did here. Just like when cooking beef steaks, no oil should be added to the pan. The perfect amount of oil for cooking is already applied to the tuna steaks when marinating.
The butternut squash puree is optional but also easy to make and I think it’s great with this recipe. Just slice the squash in half and remove the seeds. Place these, cut side up in a pre-heated oven to 200c (400f) and cook for 30 minutes or until the squash is soft. Scoop the squash out of the skin and blend until smooth. Any leftovers can be used in a soup or even frozen for later uses.
In this case, I just used some of my butternut squash curry, which you will find here and blended it until smooth for even more fantastic flavour.
This is a recipe I learned from my Keralan friend, Chef Shihabudeen V.M. This guy knows his stuff and I will definitely be posting a few more of his fantastic recipes soon.
- 4 x 200g thick cut tuna steaks
- ½ tsp salt
- 1 tsp freshly cracked black pepper
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 generous tsp garlic and ginger paste
- 1 tbsp white malt vinegar
- 1 tbsp rapeseed (canola) oil
- FOR THE SALSA
- 100g watermelon – diced
- 100g pineapple – diced
- 2 green chillies – finely sliced
- 3 spring onions – thinly sliced
- 1 tbsp green olives – roughly chopped
- 1 tbsp black olives – roughly chopped
- 1 lime – sliced to garnish
- A few slices of red onion to garnish
- Take your tuna steaks out of the fridge a half hour before cooking. Mix the salt, black pepper, Kashmiri chilli powder, turmeric, garlic and ginger paste, malt vinegar and oil in a mixing bowl. Place the tuna steaks in the bowl and be sure to cover them all over with the marinade. Set aside.
- In another bowl, mix the watermelon, pineapple, chillies, spring onions and green and black olives together.
- Now take a pan, preferably cast iron and heat it over high heat on the hob. When it is really hot, place the tuna steaks in it and sear for 1 – 2 minutes per side. I only sear mine for about a minute until it has a good char but the centre of the tuna steaks is still nice and pink.
- To serves, place the charred steaks on a heated serving platter and cover with the pineapple and watermelon salsa. Garnish with sliced red onion and lime slices.