Sugar-Smoked Tuna with Papaya Lime Salsa
Tuna is a very meaty fish that stands up well to different treatments. The smoking adds another dimension to the flavour, but make sure you don't overcook it; tuna should always be served on the rare side or else it will be very dry. Salmon is also fabulous done this way. This can be cooked on the stovetop too, but make sure the fan is on high.
Ingredients
6, 5 oz tuna steaks
1/2 cup brown sugar
1/4 cup black tea, brewed
Zest of 1 lemon
1 tbsp fennel seed
1 tbsp dried thyme
1 tbsp coriander seeds
Sea salt and freshly ground black pepper
Olive oil
Papaya lime salsa:
1 papaya, peeled seeded and diced in 1/2″ cubes
2 limes, peeled sectioned and cut in 1/2″ pieces
1 orange, peeled sectioned and cut in 1/2″ pieces
1/2 red onion, finely diced
Juice of 4 limes
1/4 cup olive oil
6 large basil leaves, julienned
Sea salt and pepper to taste
Directions
Preheat your grill on high. Line a heavy-based roasting pan with foil. Evenly spread the sugar, tea, lemon zest and spices over the foil. Place a cooling rack in the pan over the spices. Brush the tuna steaks with oil and sprinkle with salt and pepper; place on the rack. Tightly cover the pan with foil. Place on the grill and cook until the sugar melts and starts to smoke, about 2 minutes. Reduce heat to low and cook until medium-rare, 3 to 5 minutes.
In a bowl, combine the papaya, limes, orange and red onion. Add the lime juice and olive oil. Gently toss. Julienne the basil just before serving and add. Season to taste. Serve over the tuna.