400 g block of tuna
-2 tbsp. Firebarns Caribbean spices
-1 drizzle of olive oil
1/3 pineapple cut into small cubes
-1 finely chopped jalapeño pepper
2 tbsp. coriander
juice of half a lime
-1 line of olive oil
-1 tbsp. Caribbean Firebarns
3 tbsp. mayonnaise
-1 tbsp. Firebarns Scotch Bonnet
-1 tbsp. olive oil
Lime wedge to serve
Pat the tuna piece well dry and coat each side with the Caribbean spices. In a skillet over high heat, sear the tuna on each side for about 1 minute. Set aside.
In a bowl, combine the pineapple, Jalapeńo pepper, cilantro, lime juice, Caribbean spices and set aside.
In a bowl, combine mayonnaise, Firebarns Scotch Bonnet and olive oil.
Slice the tuna into about 1cm slices and serve with the mayo and pineapple salsa,