It’s a Tuna-stravaganza

Yesterday I came into possession of 2 tuna steaks. One sashimi-grade, the other just normal. Ohhh what to do with such creatures.

Let me tell you what I did.

The regular (non-sashimi-grade) steak was marinated in the following:
- Teriyaki
- Lemon Juice
- Garlic
- Chilli (I only had dried chilli flakes on hand. Fresh, chopped chilli would be ideal. Tabasco would be an acceptable alternative.

The sashimi-grade tuna steak was seasoned before toasted sesame seeds were pressed onto it. I only wanted to coat the top and bottom but I ended up getting the seeds fucking EVERYWHERE. This lady came in my kitchen at this point and was all “WTF?” and I was all “Delia you cannot keep coming here. No I do not care about Norwich.”

Both steaks were seared on a hot heat for approx 90 seconds per side.

To accompany my fishes, I thought a nice avocado salsa would go down well. I therefore combined the following in a bowl:
- 1 avocado
- Half a chopped red onion
- A handful of chopped flat-leaf parsley
- 2 tomatoes, diced
- Some chilli flakes
- 1 crushed garlic clove
- Some caramelised balsamic vinegar
- Juice of 1 lemon (lime would rock hard but I didn’t have any)
- Splash of olive oil
- Salt and pepper

This was then left in the fridge for an hour or two to allow the flavours to develop.

Jobe