we spend a lot of time in the caribbean and with constant warn weather it's always nice to have something light to eat at lunch time. This dish is perfect and if you spend a bit of time looking for some excellent tuna it'll be a sure fire lunchtime winner for you and your friends! Go to your local fish munger and ask him for some sushi grade tuna and don't be afraid to spend quite a bit! I promise you when it melts in your mouth you'll realise it was worth every penny!!
Makes for 4 people
4 tuna loin steaks at about 200 grams each
2 limes
2 passion fruits
50 grams sugar
Half a pineapple
100grams sugar snap peas or mange touts
Coriander leaves
start by making the sauce. Scrape out the centre of both the passion fruits and place in a small pot along with the sugar and 50 ml water. Bring it to the boil and then place in a food processor. Blend for 5 minutes until very smooth and then strain through a fine strainer.Set aside and allow to cool.
Cut 12 thin slices of pineapple and sear them in a frying pan over a high heat for 1 minute on each side or until golden brown.
Now on a grill pan sear the seasoned tuna on both sides over a very hot heat for 1 minute each side. At the same time cook the sugar snap peas in boiling salted water for not more than 2 minutes.Arrange the sugar snaps and the pineapple in a line at the top of the plate. Place the tuna in the middle and spoon some of the sauce around the tuna. GGarnish with some of the coriander leaves.
This lunch is meant to be very light so either eat as it is or serve with a very light side salad of rocket leaves dressed simply with olive oil and good sea salt.
This is as healthy as it gets so treat yourself to a nice glass of white and enjoy!
I know yours will look this good!!!
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