Coriander – Tuna Steak with Mango Salsa
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g coriander leaves, fresh
- 2 small chilli pepper (s), red (pitted)
- 4 cloves garlic, chopped
- 1 ginger, (3 cm), freshly chopped
- 2 tablespoon olive oil
- 4 tuna steaks (about 175g each)
- 1 mango (s)
- 1 small onion (s), red, cut into fine rings
- 15 g coriander leaves, fresh, finely chopped
- 2 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Mix the coriander (the 30 g), chilli peppers, ginger and oil with a mortar to a paste. Spread thinly on both sides of the tuna and cover and leave to rest in the refrigerator for 1-2 hours.
- For the salsa, peel and finely dice the mango. Mix with the onion rings, coriander and lime juice and cover and let rest for 20 minutes. Heat a cast iron pan (works best) and grease it lightly. Fry the tuna steaks on each side for 3-4 minutes. For a well-done steak, fry 2-3 minutes longer on each side. Serve with the salsa.
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