A great illustration of how to successfully use traditional spice blends with not-so-traditional ingredients and techniques.
- 1 lb tuna steaks, thickly sliced
- 4 tsp satay spices, ground
- 3 Tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- ½-inch piece of fresh ginger, minced
- 2 lemon slices
- 1 tsp salt
- 1 tsp black pepper
- 4 Tbsp sherry or white wine
- 2 tomatoes, diced small
- Fresh basil leaves
Season the tuna with the Satay Spices.
Heat a frying pan and sear the tuna steaks in oil (approx. 90 seconds per side). Set aside on a plate.
Reduce heat and sauté the onion, garlic, ginger, lemon slices, salt and pepper (3–4 minutes).
Pour in the sherry, then add the tomatoes; continue to simmer for another 3 minutes.
Tear basil leaves into pieces and add to mixture. Return tuna and any juices to pan and reheat for 1 minute.
Remove the lemon slices and serve.