Sometimes we crave a little simplicity. This recipe can be used as a prelude to a banquet, or a quiet meal for two. The tuna can be changed into slow poached chicken breast, or good quality striploin steak. But for a little bit of healthiness on a weekday- fish it is. Tuna Steak is about as far removed from the old style tinned tuna that your grandmother used for sandwiches with some sandwich spread- (remember THAT!) as the original ford motorcar is from a Ferrari. Some species of tuna are now verging on extinction- the opening day fish auctions at one of Tokyo’s fish market have seen record-setting prices for bluefin tuna, reflecting market demand. In each of 2010, 2011, 2012 and 2013, new record prices have been set for a single fish – the current record is 155.4 million japanese yen (US $1.76 million) for a 221 kg fish. Wowsers. Due to changing fishing practices, catching tuna is more friendly to other species, most notably dolphins, who are found with them in their natural habitat.
Tuna Steak Crostini
½ teaspoon lime zest
¼ teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon lime juice
2 cloves garlic, divided use
1 pressed through garlic press and 1 left whole
1 French baguette, sliced on the bias into 12 slices
Marinate the tuna steak by placing it into a large bowl and adding the lime zest, cracked black pepper, about ½ teaspoon salt, the ground cumin, the pinch of cayenne pepper, about 1 tablespoon of the olive oil, the lime juice and the 1 clove of pressed garlic. Rub the marinade into the fish and allow it to sit for about 20 minutes.
Drizzle the bread lightly with some olive oil. Sprinkle over a pinch of salt and black pepper and toast the slices in a hot oven until golden brown. Next, rub the whole garlic clove over each slice of the toasted baguette to gently perfume it; set the slices aside for a moment.
Prepare the Avocado-Lime Salsa, cover and put in the fridge until ready to serve over the crostini.
Grill the steaks by placing a large griddle pan over high heat; once the pan is very hot, (smoking) add a drizzle of olive oil to it, add the tuna. Grill the steak for about 1 minutes on the first side and about 1 minutes on the second side, and allow it to stand for about 10 minutes before slicing.
To assemble, add several thin slices of the grilled fish steak to each charred crostini, then top with a spoonful of the Avocado-Lime Salsa, sprinkle with an additional twist of fresh cracked black pepper and salt.
1 avocado, diced very finely
¼ red onion, diced very finely
1 ½ tablespoons lime juice
1 teaspoon lime zest
Cracked black pepper
Place all ingredients including the lime zest into a bowl, and drizzle with about 1 tablespoon of olive oil, with a few pinches of salt and pepper; gently fold the ingredients together, cover and refrigerate until ready to use.