Seared tuna

Babiche Martens

This seared tuna is something a little extra special for Christmas entertaining. Luxurious, tasty and decadent, the Asian flavours are a perfectly fresh way to start the meal. Sear it on all sides very quickly, cool, then slice very thinly. A little will go a long way to feed a larger group. The tasty ginger, tamarind, coriander and peanut topping is a taste sensation.

For the tuna

750 g	Tuna fillets (Main)
1 Tbsp	Olive oil
2 Tbsp	Chermoula spice
1 Tbsp	Chopped coriander

For the topping

1 Tbsp	Brown sugar
2 Tbsp	Tamarind paste
1 Tbsp	Grated ginger
1 cup	Chopped coriander
1 cup	Toasted peanuts, chopped
1	Lime, use the zest and juice only
½	Chillies, chopped finely
1 pinch	Salt

For the sauce

½ cup	Mayonnaise
2 tsp	Soy sauce

Directions

1. Rub the tuna with oil. Place the spice, coriander and salt on a piece of baking paper, then roll tuna in the spice mix.
2. Heat a barbecue hotplate to high. Sear the tuna on all sides for 30 seconds. Remove and cool completely. Refrigerate until ready to serve.
3. For the topping combine the sugar, tamarind, ginger, coriander, peanuts, lime, chilli and salt.
4. Combine the mayonnaise and soy sauce.
5. Slice the tuna thinly and serve with topping and a dollop of soy mayonnaise.