Main Dishes Recipes

Tuna on Roasted Salsa with Asparagus Salad

19th June 2013

Tuna on Roasted Salsa with Asparagus Salad.


Serves 4



  • 4x200g pieces sushi grade tuna
  • olive oil
  • sea salt and pepper


  • 2-3 fresh green chillis (depending on your spice preference!)
  • 2 green peppers (for my version I am using red peppers)
  • 1 red onion, peel and half
  • 8 garlic cloves unpeeled
  • 3 medium tomatoes
  • juice of 3 limes
  • handful fresh coriander
  • olive oil


  • 1 large bunch thick asparagus
  • handful fresh mint leaves, finely chopped
  • olive oil
  • juice of 1 lemon
  • Handful of fresh salad leaves to accompany if wanted


  1. Prick the chillis then blacken and blister on a  hot griddle pan along with all the other salsa veg. Once black all over put in a bowl covered with cling film until cool enough to handle. peel off the skins of the charred veg, halve and deseed the peppers.
  2. Get the tuna out the fridge and allow to come to room temp.

  3. Put all veg for salsa into food processor, add the lime juice, coriander, a few lugs olive oil and a good pinch of salt and pepper. Put aside in a bowl for later.

  4. Bring a pot of water to the boil, blanch the asparagus, bring them back to the boil them putting them straight into  bowl of cold water to retain the colour.

  5. With a speed peeler peel the asparagus lengthways into ribbons. Put in a bowl with the mint, lemon salt and pepper and olive oil until nicely coated.

  6. Heat up a griddle pain until very hot. Drizzle tuna with olive oil and season. Sear for 3-4mins on both sides.

  7. Spoon the salsa onto the plate and top with a piece of tuna and a handful of asparagus salad on top.

This is adapted from the book ‘Jamie’s America’ with a few little changes.

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