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recette, facile, tataki, thon, salsa



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,

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