Cajun seared tuna with garlic mash

By admin
26 September 2013

The Smoke, Sweat & Tears team, Chris Kastern and Simon Good (both from Fish Hoek), are old school friends. This is their recipe.

The Smoke, Sweat & Tears team, Chris Kastern and Simon Good (both from Fish Hoek), are old school friends. This is their recipe.

Serves 4

Preparation time: 10 min

Standing time: 30 min

Cooking time: 30 min

CAJUN SPICE

12 ml (2 heaped t) coarse sea salt

2 garlic cloves, crushed

12 ml (2 heaped t) smoked paprika

freshly ground black pepper

½ small onion, finely chopped

5 ml (1 t) cayenne pepper

large pinch of freshly chopped oregano

large pinch of freshly chopped thyme 1 small red chilli, seeded and finely chopped FISH 4 tuna steaks, 2,5 cm thick

  1. Cajun spice Mix all the ingredients.
  2. Fish Make sure the tuna is at room temperature. Rub each steak with the spice mix and leave for 30 minutes.
  3. Sear the steaks over hot coals. They must be brown on the outside but still pink inside. Don’t overcook.

Garlic mash

Bring a pot of salted water to the boil and add a few peeled garlic cloves. Cook some baby potatoes with the skin on in this pot. Remove the garlic, chop finely and fry in butter and a little freshly chopped parsley. Add the cooked potatoes and crush with a fork or masher. Season with black pepper and sea salt. CHOOSE YOUR FISH If you’re at a restaurant or shop and want to make sure the fish you choose isn’t an endangered species, SMS the type of fish, for example angel fish, to 079-499-8795. You’ll immediately get an SMS about the fish’s status. Or go to www.sassi.co.za.

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