Saturday, 26 June 2010

Tuna steaks with chunky avocado salsa

  • 2 tuna steaks , oiled and seasoned
  • 2 tomatoes , chopped
  • 1 avocado , chopped
  • 1/2 red onion , finely chopped
  • 1 chilli , deseeded and finely chopped
  • 1 lime , 1/2 juiced, 1/2 wedges
  • 1 tbsp olive oil
  • 2 handfuls rocket 

Choose a Tuna :
As tuna are oily, they go off quickly, so need to be very fresh. When buying tuna steaks, look for those that have been trimmed neatly, with firm, dense red or dark red flesh and a meaty aroma.
Avoid those with strong discolouration around the bone, or which have a dull, brownish cast. Thicker-cut steaks will stay juicier during the cooking process.
Among the best types of tuna are bluefin (which is particularly highly prized and also endangered, so think carefully before you buy), yellowfin, and albacore. Bonito, which falls into a category somewhere between tuna and mackerel, but which is generally classed as a tuna, is also highly sought-after.
Tuna is also available tinned. Albacore is one of the best types sold this way. Skipjack (which, like bonito, is a somewhere between tuna and mackerel, but classed as a tuna) is the most commonly tinned variety. Tinned tuna is available packed in water, brine, vegetable oil or olive oil (with the last being the best).
While it's important to make sure that your tinned tuna is marked as 'dolphin friendly' (which means that it was caught by line rather than by net, in which dolphins and other marine life can become tangled up) or even 'bird friendly' (unless tuna fishing lines are tagged with coloured 'scare tapes', birds fail to spot them and can become trapped), it's equally as important to see whether the tuna is bluefin, yellowfin, albacore or skipjack. 

Prepare Tuna :
Tuna steaks should not be washed before cooking - just pat them dry with some kitchen paper. Tinned tuna should be drained before use.

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