Achiote seared tuna salad

Achiote seared tuna salad

Make this quick and satisfying tuna salad using achiote (or annnatto) seeds – the mild, sweet spice is used as a seasoning in South/Central American, Caribbean and Filipino cuisines
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat the oil in a pan over a medium heat, then add the annatto seeds. Warm in the hot oil for 4-5 mins, swirling constantly so they do not burn. Next, add the coriander seeds and cook for another minute.
  2. Step 2

    Remove from the heat and let the oil infuse in the spices for 5 mins – it will turn a deep red-yellow colour as it does. Pour the oil, along with the annatto and coriander seeds, into a small food processor or spice grinder. Next, add the garlic, pepper, grapefruit zest and juice, and 1½ tsp of fine sea salt to the grinder, and blitz until you have a smooth marinade. Spoon 2 tbsp of the marinade into a small bowl and use this to brush the tuna steaks liberally on both sides. Cover and leave for 1 hr. Reserve the remaining marinade for dressing at the end.
  3. Step 3

    When ready to cook, sear the tuna on a hot griddle or frying pan for 1-2 mins each side. Serve on a bed of cress, sliced radishes and pink grapefruit slices, with a drizzle of reserved dressing.