Seared tuna with chilli, coriander and lime dressing

Method

1. Mix together the coriander, salt and lime zest and sprinkle the mixture out evenly onto a baking sheet.

2. Slice the tuna into four slices lengthways.

3. Roll each tuna fillet in the coriander mixture, coating thoroughly.

4. Lightly smear a large, heavy-based frying pan with one tablespoon of oil. Heat the pan until it is smoking hot.

5. Cook the tuna fillets one at a time in the hot pan until blackened on all sides.

6. Transfer the seared fillets to a tray and chill in the refrigerator.

7. Place the ginger, chillies and garlic in a pestle and mortar and grind into a paste. Transfer to a medium mixing bowl.

8. Mix in the lime juice and then the remaining vegetable oil, mixing thoroughly. Mix in the soy sauce and chopped coriander. Set aside to allow the flavours to infuse.

9. Remove the tuna from the refrigerator and thinly slice each fillet.

10. Lay each slice on a large serving plate, spoon over two-thirds of the fresh coriander dressing, cover and chill in the refrigerator until serving.

11. Serve the tuna with the remaining dressing.

Comments                        add a comment

I used the paste to stir into cooked noodles and served the tuna sliced on top - fab!

Ingredients

25g Coriander seeds, freshly ground
pinch of Salt
grated zest and juice of 4 limes
1kg tuna loin
7 tbsp vegetable oil
2 garlic cloves, peeled and chopped
4 red chillies, deseeded and finely chopped
10 cm fresh ginger root, peeled and finely grated
2 tbsp Soy sauce
1 bunch of Coriander, roughly chopped

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