Pan Griddled Tuna with Salsa Roca
Salsa Roca
  • 1 Punnet baby plum or cherry tomatoes
  • 1 small red onion,
  • 1 tablespoon olive oil
  • 1 tablespoon diced red chilli
  • 3 tablespoons chopped coriander
  • juice of 2 limes
  • 2 tuna steaks, defrosted
  • 1 bag peppery leaf salad
  • salt & pepper to taste
Salsa Roca
  1. Preheat a non stick pan until very hot. Place the baby tomatoes in and allow the skins to blacken. Don;t worry f they burn a little, this all add to the flavour.

  2. Move around the pan until there is a lot of colour on them. Remove from the pan, allow to cool and roughly chop into a bowl.

  3. Finely dice the onion (if you aren't keen on the strong flavour of raw onion, rinse it under cold water, then drain well) and add to the tomatoes along with the lime juice, coriander, chilli and olive oil.

  4. Season with salt and pepper and the salsa roca is ready.
Pan Griddled Tuna
  1. Preheat a griddle pan (preferably a cast iron one) until very hot.

  2. Drizzle a little more oil over the defrosted tuna steaks and season with salt and pepper.

  3. Place the tuna on the griddle and leave for one minute each side for a rare steak, or 2-3 minutes each side for a well don esteak.

  4. Serve with the peppery leaf salad and salsa roca immediately.

Nutrition Facts
Pan Griddled Tuna with Salsa Roca
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.