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
- Serves: 2 persons
- 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
Step 1Heat 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 2Remove 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 3When 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.