Summary

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

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Instructions

1. 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.
2. 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.