Yellow fin tuna has a mild flavour and can take on a plethora of flavours.
I love heat with tuna and I like to serve this with a spicy tomato and coriander salsa (see recipe), garlicky spinach and saffron rice.
TIP Heat and wine aren’t fantastic partners so try an ice cold Cobra beer with a fresh slice of lime.
4 yellow fin tuna steaks
4 tbs of white wine
4 tbs of olive oil
good pinch of chipotle chilli flakes (from the cool chile company)
pinch of sea salt
Marinate the tuna steaks in all of the other ingredients. Refrigerate for an hour.
Bring the fish back to room temperature before cooking.
Heat a frying pan and when hot, place the steaks and the marinade into the pan. Lower the heat to moderate, fry for one minute, turn the steaks over and repeat.
Place the rice in the middle of each plate, then the spinach, carefully place a steak on top and spoon the salsa around the tuna.