Barbecued tuna salad with peruvian salsa criolla

Barbecued tuna salad with peruvian salsa criolla

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Peruvians are very fussy about the treatment of onions. They love raw onions but not as much as their Mexican cousins, as they find them a little harsh. So to make them less aggressive and the onion flavour less dominating, they purge them briefly in boiling, salted water. Equally important is to cut the onions ‘a la pluma’, or ‘like feathers’. To do this, slice them into very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. The mellowed onion and piquant lime of the salsa in this dish make a wonderful accompaniment to the seared rich and oily tuna. Source sashimi-grade tuna for the best result.

Ingredients

Quantity Ingredient
50g sea salt flakes
pinch ground cumin
pinch smoked paprika
pinch ground allspice
4 x 200g sashimi-grade tuna steaks
olive oil, for drizzling
Peruvian salsa criolla

Garnish

Quantity Ingredient
3 limes, cheeks
1 small handful micro herbs, such as coriander, purple basil, mint or oregano (optional)
best-quality extra-virgin olive oil, to drizzle

Method

  1. Heat a barbecue chargrill plate to high.
  2. Combine the salt and spices in a small bowl.
  3. Drizzle the tuna with oil and sprinkle liberally with the spiced salt mix.
  4. Sear the tuna briefly on the barbecue, on both sides, for 1 minute. Transfer the tuna to a chopping board and cut into thick slices.
  5. Serve with the salsa criolla and garnish with lime cheeks, a sprinkling of herbs and a drizzle of extra-virgin oil.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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