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
Ingredients
- 85ml olive oil
- 5 ½tbsp annatto seeds
- 2tsp coriander seeds
- 2large garlic cloves, chopped
- 1tsp black peppercorns
- 1pink grapefruit, 1 tsp of zest, ½ sliced, ½ juiced
- 2large tuna steaks
- 125g watercress
- 6radishes, sliced thinly
Instructions
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.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.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.