Recipe for Seared Tuna Steaks with Corn Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
4 x tuna steaks each about 125 to 150g
1 x salt and freshly ground black pepper
----------------- Marinade: ----------------
1 x green chilli seeded and finely chopped
10 x mm piece fresh root ginger peeled and finely chopped
2 tbl chopped fresh basil
2 tbl chopped fresh coriander
2 tbl chopped fresh mint
2 clv garlic peeled and crushed
1 tbl thai fish sauce (nom pla)
1 tbl sesame oil
50 ml lime juice
----------------- Corn salsa: ----------------
50 gm baby corn cobs
50 gm carrot peeled and finely chopped
50 gm fennel finely chopped
5 x mm piece fresh root ginger peeled and finely chopped
50 gm red pepper seeded and finely chopped
2 tbl chopped trash basil
2 tbl chopped fresh coriander
2 tbl chopped fresh mint
1 clv garlic peeled and crushed
4 tbl orange juice
1 tbl soy sauce
----------------- To garnish: ----------------
lime halves
Instructions:
Instructions: For the marinade mix together the chilli ginger herbs garlic fish sauce sesame oil lime juice and a little pepper in a small bowl.

Lay the tuna steaks in a non metallic dish and spoon over the marinade. Cover and leave to marinate in a coal place for at least 1 hour or overnight if possible turning the fish occasionally

Remove the tuna steaks from the dish reserving the marinade and season with salt.

Preheat a ridged skillet or ovenproof frying pan on the floor of the roasting ovenfor 10 minutes then place on the boiling plate.

Meanwhile make the corn salsa.

Cook the baby corn in a pan of boiling water on the simmering plate for 23 minutes until tender.

Plunge into cold water and leave until cool then drain and chop finely.

Mix with the carrot fennel ginger red pepper herbs garlic orange juice soy sauce and seasoning.

Add the tuna steaks to the hot skillet or frying pan and cook for 3 minutes on each side basting with the marinade and turning once.

To serve lift the tuna steaks onto warmed serving plates.

Spoon over the corn salsa and garnish with lime halves and mint sprigs.

Serve at once.

Tuna loin steaks are available from good fishmongers and larger supermarkets. Swordfish and shark steaks can be cooked in the same way. The corn salsa can be prepared a day in advance and kept covered in the refrigerator overnight.

Serves 4

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