I would travel the world in search of the perfect tuna steak. It’s my most favourite food ever. And the fancy guac is worth doing even if I can never, ever find fresh coriander when I need it. I think an alert goes out to the shops in my area to take it off the shelves just for a laugh.
- Yield: 4 Servings
- 1 large avocado, nice and soft but not bruised finely grated zest of 1 lime, plus juice of ½ lime, or to taste
- ¼ small red onion, finely chopped
- 1 red chilli (deseeded if you don’t like it hot), finely chopped
- good pinch of sea salt
- handful of coriander or parsley, finely chopped
- ½ small ripe tomato, chopped
- 5½ oz (4 x 150 g) tuna steaks
- drizzle of extra virgin olive oil
- 1 lemon, cut into 4 wedges
- Halve and peel the avocado, remove the stone, put the flesh in a bowl, and mash roughly with a fork.
- Add the lime zest and juice, and give it a good stir, then add the onion, chilli, salt, and the coriander or parsley. Mix well, then stir in the tomato. Set aside.
- Heat a griddle pan over a medium heat, or even over the barbie if you’ve got that on.
- Drizzle the tuna steaks with the olive oil and rub salt into them.
- Wait until the griddle pan is nice and hot (you should be able to see a heat haze, or even smoke, rising from it), then put your tuna steaks in and allow them to sizzle for 2 minutes.
- Using a fish slice, gently turn over the tuna and cook for another 2 minutes, for medium-rare. (Cook for a minute or so more if you like, but tuna dries out if you overcook it.)
- Put on a warmed plate and top with a dollop of the guacamole. Serve with lemon wedges. Sliced tomatoes and a little basil, or a green salad, and chips or noodles, are rather fabulous alongside.