Spiced tuna, mango salsa, coriander sweetcorn, black rice and charred spring onion
The tuna has a lovely smokiness from the spices which goes so well with the fresh mango salsa, this really is one of my favourite dishes.
- 300g/10½oz/1 1/2 cups black rice
- 1 mango, diced
- 1/2 red chilli, deseeded and diced
- 1 shallot, diced
- 1 tomato, diced
- A few coriander/cilantro sprigs, leaves chopped
- 1 tablespoon red wine vinegar
- 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tuna steaks, about 150g/5½oz each
- 100g/3½oz/½ cup frozen sweetcorn
- 2 teaspoons olive oil
- 6–8 spring onions/scallions
How To Make It
Step 1.Cook the rice as per the packet instructions; it will take around 20 minutes.
Step 2.Meanwhile, make the salsa. In a bowl, mix together the mango, chilli, shallot, tomato and most of the coriander/cilantro. Spoon over the vinegar and the juice of half the lime. Mix well and refrigerate until needed.
Step 3.Spoon the cumin and paprika onto a plate and mix in with the juice of the other half a lime. Lay the tuna steaks on top and rub the spices in.
Step 4.Place the sweetcorn in a bowl and pour over boiling water to defrost. Drain, leave to cool slightly, then add the reserved coriander.
Step 5.Heat a teaspoon of oil in a griddle/grill pan over a high heat. Add the spring onions/scallions along with a pinch of salt and cook for a few minutes on each side. Remove and set aside.
Step 6.Add another teaspoon of oil to the pan. Season the tuna with a pinch of salt and cook to your preference, around 2–3 minutes a side depending on the thickness.
Step 7.Divide the rice between 2 plates and top with the spring onion, tuna and salsa. Serve with the sweetcorn alongside.
Serve & Enjoy
Black rice is such a good source of nutrients and the addition of coriander/cilantro and sweetcorn is a really easy way of getting more vitamins in.