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Tuna With Tomato Orange Relish

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  Orange 6 Ounce (1 Small Size / 170 Gram)
  Tomatoes 12 Ounce, coarsely chopped (2 Medium Size, 340 Gram)
  Tomato paste 1 Tablespoon
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Vegetable oil cooking spray 1
  Dried hot red chile 2 Small
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Firmly packed brown sugar 2 Tablespoon
  Raisins 55 Gram (1/4 Cup)
  Olive oil 1 Teaspoon
  Garlic 2 Clove (10 gm), minced / pressed
  Lemon juice 50 Milliliter (2 Tablespoon)
  Skinless boneless tuna steaks 36 Ounce (6 Pieces, About 6 Ounce /170 Gram Each, 1 Inch Thick)
  Freshly ground pepper To Taste
  Italian parsley sprigs 4
  Orange slices 4

1. To prepare tomato-orange relish, grate 1/2 teaspoon peel (colored part only) from orange; set grated peel aside. Cut remaining peel and all white membrane from orange; cut fruit into chunks.
2. In a food processor or blender, combine chopped orange, tomatoes, tomato paste, and vinegar. Whirl until coarsely pureed; set aside
3. Spray a 1 1/2- to 2-quart (1.4- to 1.9-liter) pan with cooking spray. Add chile, mustard seeds, and cumin seeds; stir over medium-high heat until seeds begin to pop (about 2 minutes). Mix in allspice, brown sugar, raisins, tomato mixture, and grated orange peel. Cook, stirring, until sugar is dissolved. Reduce heat so mixture cooks at a gentle boil; cook, stirring often, until consistency is jamlike (20 to 25 minutes). Remove chile, if desired. (Relish can be served hot or at room temperature.)
4. Mix oil, garlic, and lemon juice. Rinse tuna steaks, pat dry, and brush all over with oil mixture. Place tuna steaks on a greased grill 4 to 6 inches (10 to 15 cm) above a solid bed of hot coals. Cook, turning once, until browned on outside but still pale pink in center; cut to test (3 to 5 minutes).
5. Transfer tuna steaks to a warm platter; season to taste with pepper.

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Tuna With Tomato Orange Relish Recipe