Seared tuna with coconut chutney and lettuce

By Drum Digital
16 January 2013

Serves 4

Preparation time: 10 min

Cooking time: 10 min

Coconut chutney

3 garlic cloves

1 tomato, chopped

2 red chillies, chopped

125 ml (½ c) desiccated coconut

2,5 ml (½ t) turmeric

juice of ½ lime


400 g fresh tuna

125 ml (½ c) balsamic reduction

30 g coriander seeds

45 ml (3 T) coarse salt and mixed peppercorns

mixed lettuce leaves

1 red onion, sliced

2 limes, sliced

60 ml (¼ c) olive oil

Chutney Mash the garlic, tomato, chillies, coconut, turmeric and lime juice in a mortar until a paste is formed.

Tuna Brush the tuna with the balsamic and roll in coriander seeds and salt and pepper.

Roll the tuna in clingwrap and refrigerate for an hour, this keeps the seeds and pepper from falling off.

In a hot, greased pan over a high heat, sear the tuna on all sides. Keep at room temperature, slice the tuna and serve with lettuce and onion and lime slices. Drizzle with olive oil.

- Hope Malau

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