I've got a beautiful fresh little piece of tuna. I am going to set it on top of a lovely coriander salsa, and it's going to remind us all of summer. It's equally at home on the barbecue, as it is on the grill, as we're going to do it today.
So the first thing I've got is my gorgeous fresh tuna. Take a little bit of time selecting a good one. So I've marinated that tuna with one onion, a few nice oregano leaves, a few fresh thyme leaves, and a little bit of olive oil. Now we're going to put that into the fridge for 15 minutes. So the first vegetable that we're going to prepare, is our nice fresh corn, and it's literally no work at all. I just run my knife down the back of that, and that's going to take two minutes to cook. So we're going to put a little bit of olive oil there. Now I've had this pan on for about 45 seconds, we want to get that little sizzle. And in goes the corn; we're talking about two minutes maximum. You just keep it moving in the pan, keep it tossing around. So that corn is just coming along nicely.
Now I can see a tiny bit of color, and we really want to take it off the heat as soon possible, because you want to keep that little crunch in there, you don't want to have really overcooked corn. So we'll take that off, we will put it into a bowl. And we'll set it aside, and go ahead and make our salsa.
So I've got whole Serrano chillies here. I am going to turn this up, run my knife down the middle, we're going to take some of those seeds out because they are just too hot and they would overpower the dish. Again, we're going to get long stripes of them, just like that. We'll turn it around, and we'll end up with a nice little dice again. So now we are at the fun part. We're going to put all our salsa together. I started off in there with my beautiful Serrano chillies. I am going to add my nice corn that I sautéed off, I've allowed this to cool down, which is very important, because the last thing we would want to do is cook the salsa. I've got the lovely fresh mango, very important that you get a nice fresh mango. Now we're going to keep going with our salsa. I have a nice chopped red pepper. Now the next thing that I am adding in is some beautiful fresh coriander. I also have a nice chopped spring onion or scallion, as we call them here in Ireland. See, you can see that fantastic array of colors in there.
And I am going to finish this off with two items that will really bring this salsa together. First, I am going to squeeze a nice little bit of lime juice, one whole lime, or two halves. And so we've got the juice ready to go in. And that's really zen, we put a little bit of salt in there, and then two tablespoon of olive oil, which is another fantastic binding agent. That is an amazing set of colors, and all we have to do now, is get that tuna on the grill, ready to go. I've got a grill pan here. You could just as easily do this in the barbecue. So we lift that up, and we want to get a nice full flame on that.
And now I get the fish that we marinated earlier from the fridge. And what you want to do, is just take some of that marinate off, and you can see that has just started to soak into that fish beautifully, and we'll have lovely, lovely flavors coming off that. When I put salt on there, what that's going to do, is that's going to draw a little bit of the moisture. If you do that too early, your fish is going to stick to your pan, and we really don't want that. So we'll just season it, literally the second before it goes on the grill.
And what I really recommend you to do is, on a barbecue you could cook all four of them very easily, I am going to cook these two at a time, because if I put all four pieces of fish in there, the temperature of my pan is going to come way down. And we're not going to get that same effect. And what will happen is, because the temperature is low, your fish is just going to sit on there, and basically it's just going to boil. We're really looking for those beautiful grill marks on there, and we're trying to keep it nice and pink in the middle and keep it really delicious. The trick with this fish is that we're not going to touch, we'll cook it for one-and-half minutes on this side, we're going to turn it over, we're going to cook it for another minute on that side. And that's it. So that fish has started to take the color. And you can see that white that's coming up at the bottom, that's the heat rising through the fish, and that means that it's starting to cook at the bottom.
So what we're going to do, is just a little slide and turn our fish, and see those beautiful grill marks? I am going to do the same with this piece of fish. And you can see it's really starting to take a nice color. Now a lovely little tip that I do, is I've got a little bit of fresh oregano, a little bit of fresh rosemary. And what I am going to do, is I am just going to lift that, and for the last part of the cooking, I am going to set the tuna on that. I'll do the same with the other one. And what that does, is those herbs, because they are strong smelling herbs, they're going to start smoking on the grill and that lovely smoke flavor is just going to travel up to the tuna at the last moment.
If you're doing this on a barbecue, definitely this is the perfect thing to do. So we're literally 30, 40 seconds away from the finish. I can see that that's going to be nice and pink in the middle. Then, what I want to do, is I am going to take that fish, and I am going to place it on my plate. And the reason I am doing this, is because I am going to plate it now in one second. But if I leave that fish in the pan, it's going to keep looking. So we're getting it off, the cooking process has stopped. So I am ready to go and plate my succulent summer tuna.
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