October 18, 2020 —
Fresh tuna and sweetcorn come together here in a Mexican style dish. Make the salsa as hot as you like. Serve as is – or with black beans and coriander rice and hot tortillas.
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
250g fresh tuna steak
1 fresh cob of corn
1 large white onion
1 fennel bulb
Half red pepper
1 or more red or green chillies
1 large clove of garlic with skin on
1 large ripe vine tomato
12 pitted black olives
2 small bunches of very small cherry tomatoes with their stalks attached
1 small handful of fresh chopped coriander or parsley
4 tbs virgin olive oil
2 tbs lime juice
2 fresh limes
Please also share and drop us a comment further down the page.
This recipe uses a Mexican comal or a flat cast iron griddle (a non-stick pan can be used as well). The idea is partially to cook the vegetables whilst charring the outside in the Mexican way. In particular, tomatoes are often charred before turning into a sauce. Here the cherry tomatoes are a reminder of this technique. If the vegetables become too black, scrape off the burnt bits or keep them on for an authentic character. Fresh tuna steaks are best when under-cooked, so it is important to “sear” the tuna quickly with a very hot pan, otherwise cook according to individual tastes.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!