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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1412 kcal
- Protein
- 62 g
- Carbohydrates
- 133 g
- Fat
- 71 g
- Fiber
- 10 g
- Sugar
- 12 g
- Sodium
- 2124 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 46 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 65 mg
- Potassium
- 1709 mg
- Calcium
- 135 mg
- Iron
- 12.0 mg
- Magnesium
- 194 mg
- Phosphorus
- 734 mg
- Zinc
- 3.3 mg
- Vitamin A
- 1415 mcg
- Vitamin C
- 151 mg
- Vitamin D
- 9.7 mcg
- Vitamin E
- 12.7 mg
- Vitamin K
- 73 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 16.1 mcg
- Thiamin
- 1.79 mg
- Riboflavin
- 1.39 mg
- Niacin
- 26.4 mg
- Folate
- 399 mcg
- Water
- 686 g
Sources: USDA FoodData Central
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.
Troubleshooting
Tuna is overcooked and dry.
Cause: Overcooking the tuna, or using a very hot pan.
Fix: Slice the tuna thinly and serve it quickly. Next time, sear the tuna for less time.
Prevention: Use a thermometer to ensure you don't overcook. Sear quickly on high heat, and let the tuna rest.
Fritters are soggy.
Cause: Oil not hot enough, fritters overcrowded the pan or not enough time to crisp properly.
Fix: Reheat in a hot oven or dry pan. Make sure oil is hot enough.
Prevention: Ensure the oil is 180°C and don't overcrowd the pan. Fry fritters in batches.
Salsa is too watery.
Cause: Tomatoes not drained properly, or too many juicy tomatoes.
Fix: Drain the salsa well before serving.
Prevention: Drain the tomatoes well after blanching and chopping.
Batter for fritters is too thick.
Cause: Too much flour, or not enough water.
Fix: Whisk in a bit more warm water, a tablespoon at a time, until the batter reaches the proper consistency.
Prevention: Measure the flour carefully and add water gradually, whisking constantly.
Cultural Context
This dish combines elements found in Mediterranean and coastal cuisines, where fresh seafood and vibrant vegetable preparations are common. The use of tomatoes, peppers, and herbs in the salsa evokes the sunny flavors of Southern Europe, while seared tuna is a popular preparation worldwide, especially in regions with access to high-quality fish.
