Who said eating healthy couldn’t be extremely delicious? There are many ways to cook tuna steaks but this version combined with refreshing tomato salsa is a perfect example of scrumptious-ness and delivers sweetness, spiciness and zest while keeping the calories on the down low.
Good news is that eating fish just once or twice per week may reduce your chance of heart attack by a third. Tuna is also a good source of unsaturated fats, especially omega-3 fatty acids which helps in reducing inflammation throughout your body which contributes to health.
I also love to use the Salsa as a nutritious alternative to the supermarket bottled versions as a nacho dip while entertaining guests or to take out on a picnic, sometimes even as a salad or mixed in with plain white rice for something simple.
Divine Salsa’ed Tuna Steak
- 1 1/2 cups cooked long/short-grain rice
- 2 Tuna steaks
- Extra virgin olive oil
- 2-3 tomatoes diced
- Juice of 1 lemon
- 2 cloves of garlic crushed/minced
- 1 chilli (more if you love spiciness) alternative: jalapeno peppers
- 1 sprig spring onion chopped
- Sea salt & ground black pepper
- Wasabi powder – alternative: wasabi paste
- 1 teaspoon dried leaf oregano
- 2 tablespoons tomato paste
- Small bunch of fresh basil leaves
- A handful of Kalamata olives (optional)
- Coriander (optional)
Chop up the tomatoes so that they look like little cubes and set aside.
Add minced garlic, spring onions, chilli/jalapenos, coriander, salt, pepper and chopped basil leaves mixed with the juice of one lemon in a bowl.
Combine tomatoes and mixture in one bowl and taste. Add two tablespoons of tomato paste and generous amount of olive oil.
Sprinkle oregano on top of the salsa once it’s done.
Wash and paper towel dry the tuna steaks.
Cover each side of the tuna with sea salt, black pepper, wasabi powder and a drizzle of olive oil.
Set aside to room temperature.
Heat up a hot pan/grill pan and add olive oil and then add the tuna steaks.
Cook for 1-2 minutes on each side, then remove to a warm plate.
Serve with white rice and add salsa on top of the tuna steak. Add extra oregano if desired.
Adding black olives and coriander is optional as some do not like the taste.
Avoid Bluefin tuna as they are the most vulnerable and threatened type of tuna. Albacore tuna may be your best option as well as Skipjack tuna as they exist in almost every ocean and reproduce quicker. Speak to your local fishmonger for more advice on fresh produce and recommendations!