Name: Achiote seared tuna salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 85ml olive oil; 1½ tbsp annatto seeds; 2 tsp coriander seeds; 2 large garlic cloves, chopped; 1 tsp black peppercorns; 1 pink grapefruit, 1 tsp of zest, ½ sliced, ½ juiced; 2 large tuna steaks; 125g watercress; 6 radishes, sliced thinly

A white plate topped with seared tuna steaks on watercress with segments of grapefruit and a small pot of red sauce

85ml olive oil
1½ tbsp annatto seeds
2 tsp coriander seeds
2 large garlic cloves
chopped
1 tsp black peppercorns
1 pink grapefruit
1 tsp of zest, ½ sliced, ½ juiced
2 large tuna steaks
125g watercress
6 radishes
sliced thinly

Method

step 1
Heat the oil in a pan over a medium heat, then add the annatto seeds. Warm in the hot oil for 4-5 mins, swirling constantly so they do not burn. Next, add the coriander seeds and cook for another minute.
step 2
Remove from the heat and let the oil infuse in the spices for 5 mins – it will turn a deep red-yellow colour as it does. Pour the oil, along with the annatto and coriander seeds, into a small food processor or spice grinder. Next, add the garlic, pepper, grapefruit zest and juice, and 1½ tsp of fine sea salt to the grinder, and blitz until you have a smooth marinade. Spoon 2 tbsp of the marinade into a small bowl and use this to brush the tuna steaks liberally on both sides. Cover and leave for 1 hr. Reserve the remaining marinade for dressing at the end.
step 3
When ready to cook, sear the tuna on a hot griddle or frying pan for 1-2 mins each side. Serve on a bed of cress, sliced radishes and pink grapefruit slices, with a drizzle of reserved dressing.