Super tasty, super healthy hearty dinner for two.
Ingredients – Serves 2
- 2 tuna steaks
- pinch of chilli powder
- 2 tbsp rapeseed oil
- 750 g white onions sliced
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 2 tbsp grated fresh root ginger
- 4 garlic cloves crushed
- 150 ml fish stock or veg stock
- handful of fresh coriander leaves to serve
Method
- Season the tuna with the chilli powder, sparingly or according to taste, and set to one side covered whilst you prepare the onion relish.
- In a large lidded saucepan dry fry the coriander, ginger and cumin over a medium to high heat for one minute. Add the oil and continue to fry for another minute.
- Add the onion and garlic to the pan and coat in the spices. Add a drizzle more oil if it needs it.
- Cook on a low to medium heat with the lid on for 45 minutes stirring every now and then to avoid the onions sticking. I use a wooden spatula which is best for scraping the flavoursome sediment on the base of the pan.
- Once the onions have sweated and you are left with a dark caramelised relish, season to taste with salt and pepper.
- If serving with rice get it on at this point, it can sit and keep warm while you sear the tuna.
- In a frying pan, with a little oil, sear the tuna steaks to your liking. For pink in the middle you will only need to fry the steaks for just a minute or so on each side. Longer for well done, it will flake easily, so use a fork to part the tuna to see if it is cooked to your preference.
- Once seared, cover with foil and set to one side.
- Finally add the stock to the onion relish and continue to cook until the stock has evaporated. This will only take a few minutes.
- On a serving plate, spoon the relish generously over the steamed rice, then top with the tuna steak. Garnish with a little coriander and serve with your favourite veg.
