This tasty dish is perfect for summer, if you can enjoy it outside while the sun sets. The fresh flavours of the Mexican style salsa mix perfectly with the lightly seared tuna on a bed of mashed potatoes. It is a fresh and easy meal option that goes great with a few cocktails on those summer nights.
1/2 a Lemon
Olive Oil for Cooking
1 Tablespoon to Butter
1. Put a saucepan of water on the stove to boil. When boiled place corn in the saucepan and cook for 5 minutes. 2. Cut the mango away from the seed, slide your hand under the peel to separate flesh, and then dice flesh into small pieces. 3. Dice the tomato, onion, and coriander, then add to the mango. 4. Once the corn is cooked remove from the stove and use a knife to cut the corn from the cob. It can be easy if you cut the cob in half first, and use a fork to steady your cob while you cut. 5. Leave the corn to cool down, once it is cool add to the salsa and mix it all together. 6. Squeeze a bit of lime juice over the top.
7. Peel potatoes, and cut into smallish pieces. Place in a saucepan with salt and leave to boil. 8. When potatoes are soft, take them off the heat and place them in a colander for four minutes to drain. 9. Return potatoes to the saucepan and add in butter and milk. Mix quickly with a fork so that milk and butter are combined and the mashed potato is smooth.
10. Cover tuna in oil, salt, pepper, and lemon juice, turn and repeat on the other side. 11. Place butter in heated frypan on medium heat. 12. When butter has started to melt throw in the asparagus and toss around. 13. Cook asparagus for around 10 minutes, turning frequently. 14. Once asparagus is cooked set aside. 15. Heat a new frypan on high heat, when hot, add olive oil. 16. Cook each salmon steak for 2 minutes on each side, only turning once.
Once tuna steaks are cooked plate up your food, serve, and enjoy.