Grilled Tuna with Pineapple Salsa in a Honey and Hempseed Bap
These recipes have loads of great stuff in them, including the fish and hempseed oils that contain omega 3 and 6. The ingredients nourish me throughout – my brain, my body and I am sure my soul.
For the salsa:
1 tbsp Seasoned Rice Vinegar
1 Medium Fresh Red Chilli
1 Small Fresh Pineapple, very ripe
1 Small Red Bell Pepper
½ Red Onion
1 Handful Fresh Coriander
3 tbsp Olive Oil
4 Honey and Hempseed Baps
100ml Seasoned Rice Vinegar
50ml Bertolli Extra Virgin Olive Oil
2 Spring Onions, finely chopped
1 tbsp Dijon Mustard
¼ tsp Crushed Red Pepper Flakes
4 x 150g Fresh Tuna Steaks, about 3cm thick
Get Stuck In:
In a shallow bowl, combine the vinegar, spring onions, mustard pepper and olive oil. Coat the tuna with marinade and marinate for several hours. Refrigerate, turning occasionally.
Cut the chilli into two lengths and discard the seeds, finely chop and soak in the rice
Peel and dice the pineapple, discarding the inner core, place into a large non-aluminium bowl.
Finely dice the red pepper and red onion and add to the pineapple.
Chop the coriander and add to the pineapple along with the chilli, vinegar and olive oil. Mix well and adjust seasoning. Refrigerate until ready to serve.
Heat a grill pan until extremely hot. Remove the tuna from the refrigerator 30 minutes
Grill the tuna for 4 to 5 minutes per side for rare to medium rare.
Serve in the warmed baps with a good spoon of salsa.