Recipe for sesame tuna with rosé-piripiri dressing and salsa

A summer evening in the garden with friends; that includes delicious fish tapas.

Ingredients
Appetizer for 6 people
Preparation time 30 minutes

• 1-2 red peppers
• juice of 1 lemon
• 50 ml rosé
• 1 tsp smoked paprika
• 1 garlic clove
• 50 ml extra virgin olive oil
• 4 tuna steaks (room temperature)
• 2 tbsp olive oil
• 4 tbsp black sesame seeds

For the salsa

• 1 can of chickpeas (400 g)
• 400 g cherry tomatoes (mixed color)
• 2 avocados
• 2 small ripe mangoes
• 1 handful of mixed young lettuce
• Extra needed:food processor

Get started
Chop the pepper very finely. Peel and chop the garlic. Briefly mix the peppers with the garlic, lemon juice, rosé and paprika in the food processor. While the machine is running, add the oil until a nice emulsion is formed.

Heat a grill pan. Brush the tuna all over with olive oil. Sprinkle the fish with freshly ground pepper and sea salt. Sear the tuna steaks in the hot griddle pan, 1 minute per side. Take them straight out of the pan. Sprinkle the sesame seeds on a plate. Press the tuna pieces firmly into the sesame seeds so that they are covered all over.

Cut the steaks into thin slices with a sharp, smooth knife. Rinse the chickpeas in a sieve under cold running water and drain. Halve the tomatoes or cut them into quarters. Halve and peel the avocados, remove the pit. Cut the avocados into cubes. Peel the mangoes and cut the flesh along the pit. Also cut the mango into cubes. In a salad bowl, gently toss the lettuce leaves with the chickpeas, tomatoes, avocado and mango.

Serve the salsa with the tuna, drizzle over the dressing.

Check out the rest of the sea food recipes in the August issue of Santé.