Equipment
* optional
Ingredients
Tomato, Red Pepper, and Chilli Salsa
- 2 oxheart tomatoes, blanched, skinned, finely chopped, drained
- 1 red chili, finely chopped
- 1 red pepper, grilled, deseeded, finely chopped
- 3 g marjoram, chopped
- 15 ml miniature capers in vinegar, finely chopped
- 45 ml olive oil
- 5 ml balsamic vinegar
- fine sea salt, to taste
- freshly ground black pepper, freshly ground, to taste
Zucchini Fritters
- 300 g flour
- 60 ml olive oil
- 250 ml water
- 1 egg white, whisked until stiff peaks
- 4 zucchini, cut into matchsticks
- vegetable oil, for frying
- fine sea salt
To Serve
- 2 fresh tuna steaks
- olive oil, to rub
- fine sea salt
Nutrition (per serving)
Method
Prepare the salsa: Blanch the oxheart tomatoes in a pot of boiling water for 1 minute. Transfer immediately to ice water to stop cooking, then peel off the skins and finely chop the flesh. Place the chopped tomatoes in a colander to drain excess water.
Once the tomatoes have drained, transfer them to a bowl. Add the finely chopped red chili, grilled red pepper, marjoram, and capers. Stir in the olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper to taste. Set the salsa aside to allow the flavors to meld while you prepare the other components.
Make the zucchini fritter batter: In a large bowl, whisk together the flour, olive oil, and warm water until a smooth batter with the consistency of unwhipped heavy cream is formed.
Gently fold the whipped egg white into the batter to maintain airiness. In a separate bowl, combine a large spoonful of the batter with the zucchini matchsticks.
Heat vegetable oil in a deep, tall-sided pan to 180°C (356°F). Carefully fry the battered zucchini pieces in batches until golden and crispy, about 2-3 minutes. Drain the fritters on paper towels and sprinkle with sea salt to taste.
Meanwhile, season the tuna steaks with salt and rub them with olive oil. Heat a griddle pan or heavy-bottomed skillet until very hot. Sear the tuna for 2 minutes on one side, then flip and cook for 1 minute more. Remove from heat and let rest for 1 minute before slicing.
Serve the seared tuna steaks topped with the tomato salsa, accompanied by the zucchini fritters. Garnish with fresh marjoram sprigs, if desired.
Chef's Notes
- Use a high-quality extra virgin olive oil for the best flavor.
- Be sure the oil is the correct temperature before frying the fritters.
- For the best results, use fresh ingredients.
- Resting the tuna is crucial. This will allow the internal temperature to come up while the outside cools.
Storage
Refrigerator: 2 days — Store the tuna and salsa separately, covered. Reheat the fritters in a dry pan or oven to recrisp.
Reheating: Reheat fritters in a dry pan or oven. Reheat salsa gently on the stovetop. Reheat tuna gently.
