Tuna with chargrilled capsicum mayonnaise

Recipes / Fish

Serve seared tuna with a crunchy vegetable salad for an easy, tasty and quick summer meal.

Recipe «Tuna with chargrilled capsicum mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 100g bought chargrilled capsicum, coarsely chopped, 50g semi-dried tomatoes, 125g good-quality whole-egg mayonnaise, Salt & freshly ground black pepper, 1 garlic clove, crushed , 1 1/2 tbsp olive oil, 4 tuna steaks, 290g couscous , 375ml boiling water, 80g currants, 65g toasted slivered almonds, 1/2 cup coarsely chopped fresh coriander, 1/4 cup coarsely chopped fresh mint, 1 tsp finely grated lemon rind.

Ingredients:

  • 100g bought chargrilled capsicum, coarsely chopped 
  • 50g semi-dried tomatoes 
  • 125g good-quality whole-egg mayonnaise 
  • Salt & freshly ground black pepper 
  • 1 garlic clove, crushed 
  • 1 1/2 tbsp olive oil 
  • 4 tuna steaks 
  • 290g couscous 
  • 375ml boiling water 
  • 80g currants 
  • 65g toasted slivered almonds 
  • 1/2 cup coarsely chopped fresh coriander 
  • 1/4 cup coarsely chopped fresh mint 
  • 1 tsp finely grated lemon rind 

Instructions

  1. Place the capsicum, tomatoes and mayonnaise in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
  2. Combine the garlic and 2 teaspoons of the oil in a small bowl. Brush tuna with garlic oil and season with salt and pepper. Heat a large non-stick frying pan over high heat. Add tuna and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, place the couscous in a heatproof bowl. Pour over boiling water and remaining oil while stirring with a fork. Cover and set aside for 2 minutes or until liquid is absorbed. Use a fork to separate the grains. Add the currants, almonds, coriander, mint and lemon rind. Season with salt and pepper.
  4. Divide the couscous among serving plates. Top with tuna and a dollop of capsicum mayonnaise to serve.