Grilled tuna with salsa and seafood salad

Method

1. Mix all the ingredients for the spice rub together and rub into the tuna and prawns. Leave in a cool place until ready to cook.

2. Place all the ingredients for the barbecue sauce together in a large saucepan and bring to the boil. Reduce the heat and cook for 1 hour.

3. Leave the mixture to cool slightly and transfer to an electric liquidiser. Process until smooth.

4. Combine all the ingredients for the star fruit salsa together in a large bowl and chill until ready to serve.

5. Combine all the ingredients for the crab, prawn and potato salad together in a large bowl and refrigerate until ready to serve.

6. Blanch the potatoes in salted boiling water until soft, a bit more than a normal potato salad so they will blend well with the seafood. Strain and cool to room temperature. Add all remaining ingredients, season to taste.

7. Preheat a grill, or barbecue and cook the prawns for 3-4 minutes, until cooked.

8. Grill or barbecue the tuna for 1 minute on each side.

9. Serve the fish straight from the grill, with the barbecue sauce, star fruit salsa and potato salad.

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Ingredients

For the spice rub

2 tbsp red chillies, chopped
2 tbsp ancho chilli
2 tsp Black peppercorns, crushed
2 tsp Sugar
1 tsp dry mustard powder
1 tsp Salt
1 tsp ground cumin
4 x 200g Tuna
4 raw jumbo Prawns, peeled

For the mango barbecue sauce

50g smoked bacon lardons
1/2 small onion, chopped
3 garlic cloves, chopped
4 mangoes, peeled and diced
30g chipotle chillies
45ml molasses
2 tbsp wholegrain mustard
1 small bunch Coriander, chopped
1 tbsp red chilli, chopped
1 tbsp freshly ground Black peppercorns
1 tsp ground cumin
1 tsp ground coriander
225ml orange juice
30g brown sugar
75ml rice wine vinegar

For the star fruit salsa

1 star-fruit, sliced
1/2 red onion
1 small bunch Coriander
1 tbsp lime juice
1/2 red pepper, chopped
2 tbsp rice wine vinegar
1 pinch red chilli
2 tbsp Olive oil

For the crab and prawn potato salad

50g crabmeat
50g cooked prawns
1 large cooked potato, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
2 sticks Celery, diced
1 small bunch Spring onions, diced
50ml fish stock
4-5 tbsp mayonnaise
1 small bunch Coriander, chopped
5 basil leaves, shredded
salt and fresh ground black pepper, to taste

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