Achiote seared tuna salad
- Preparation and cooking time
- Prep:
- Cook:
- + infusing and 1 hr marinating
- Easy
- Serves 2
Ingredients
- 85ml olive oil
- 1½ tbsp annatto seeds
- 2 tsp coriander seeds
- 2 large garlic cloves, chopped
- 1 tsp black peppercorns
- 1 pink grapefruit, 1 tsp of zest, ½ sliced, ½ juiced
- 2 large tuna steaks
- 125g watercress
- 6 radishes, sliced thinly
Method
- STEP 1
Heat the oil in a pan over a medium heat, then add the annatto seeds. Warm in the hot oil for 4-5 mins, swirling constantly so they do not burn. Next, add the coriander seeds and cook for another minute.
- STEP 2
Remove from the heat and let the oil infuse in the spices for 5 mins – it will turn a deep red-yellow colour as it does. Pour the oil, along with the annatto and coriander seeds, into a small food processor or spice grinder. Next, add the garlic, pepper, grapefruit zest and juice, and 1½ tsp of fine sea salt to the grinder, and blitz until you have a smooth marinade. Spoon 2 tbsp of the marinade into a small bowl and use this to brush the tuna steaks liberally on both sides. Cover and leave for 1 hr. Reserve the remaining marinade for dressing at the end.
- STEP 3
When ready to cook, sear the tuna on a hot griddle or frying pan for 1-2 mins each side. Serve on a bed of cress, sliced radishes and pink grapefruit slices, with a drizzle of reserved dressing.