Spicy seared tuna & squash
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- Juice of 1 lime
- 1 red chilli, finely diced
- Olive oil
- 1 medium butternut squash, peeled and cut into chips
- 1 red onion, peeled and cut into thick slices
- 2 tuna steaks
- Fresh coriander
To make this marinade, whisk the lime juice, chilli and a drizzle of olive oil.
Pre-heat a griddle pan. Coat the squash and onion in half the marinade, then cook on the griddle plan for 6 to 8 minutes until soft, turning occasionally to get an even colour.
Rub the remaining marinade over the tuna and put on the griddle plan. Sear for 2 minutes on each side for a ‘pink’ result, or for 4 to 6 minutes on each side if you prefer fish well done.
Roughly tear the coriander leaves and scatter over the chargrilled vegetables. Serve the tuna with the vegetables, drizzled with any leftover marinade.