Ingredients
- Garlic cloves 5
- SpinneysFOOD Bottled Drinking Water 4 tbsp
- White grape vinegar 5 tbsp
- SpinneysFOOD Fine Cumin 2 tsp
- SpinneysFOOD Fine Coriander 2 tsp
- Crushed chilli 1½ tsp
- SpinneysFOOD Sea Salt 1 tsp
- SpinneysFOOD Extra Virgin Olive Oil 4 tbsp
- Red chilli 1
- Soft brown sugar 1 tbsp
- SpinneysFOOD Chopped Tomatoes 400g
- Freshly ground nutmeg ¼ tsp
- SpinneysFOOD Black Peppercorns ½ tsp
- Fresh tuna 400g
- Pitted olives 90g
Nutrition (Per serving)
- Calories 294
- Fat 17g
- Saturates 3g
- Protein 22g
- Carbs 16g
- Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Seared tuna with dakka sauce and olives
Arabic 15 Mins Prep · 15 Mins Cook
- Peel and finely grate the garlic. To make the dakka sauce, combine 3 garlic cloves, 4 tbsp of water, 3 tbsp of white grape vinegar, 1 tsp of cumin, 1 tsp of fine coriander, ½ tsp of crushed chilli and ½ tsp of sea salt and set aside.
- To make the tomato sauce, heat 3 tbsp of olive oil in a medium-sized pot over a medium heat. Grate in 2 cloves of garlic. Chop the chilli and add it to the pot along with the remaining cumin, coriander, and crushed chilli and sugar. Sauté for 2 minutes or until fragrant. Drain the tinned tomatoes. Stir in the tomatoes and 2 tbsp of vinegar and cook for 5 minutes. Take off the heat and season with the nutmeg, ½ tsp of sea salt and freshly ground pepper.
- To sear the tuna, heat 1 tbsp of oil in a cast-iron pan over a high heat. Using a paper towel, pat the tuna dry with a paper towel and season with the salt and pepper. Sear the tuna in the smoking hot pan for 1 minute per side. Rest on a wooden chopping board for 5 minutes.
- While the tuna rests, halve the olives.
- Once the tuna has rested, slice it against the grain using a very sharp knife. Serve with the dakka sauce, tomato sauce and olives.