Swordfish with Tuna Sashimi and a Mango Salsa

tuna swordfish and a mango salsa

This is the entree for An Extremely Good Dinner Party. I left Andrea to decide on the seafood for the entree so I could do a daring last minute menu decision. The sheer drama. Actually I’ve decided that the less done to seafood the better and it was unlikely it was going to be geoduck. After much no I’m not telling you what to buy to and fro text message around four said “bought nice pieces of tuna and swordfish”. Can’t think of a particular reason I chose a mango salsa to make but mangoes are just in season and it would go better with both the swordfish and tuna. The combination of cooked and raw was a daring riposte to food hygiene and a combination only previously possible in microwave pies. Make your own:

Salsa:
1 mango chopped (it’ll mush anyway); juice of 1 lime and half its peel very finely chopped (no pith); half a red chilli finely chopped (no seeds); small handful of coriander leaves; half a red onion finely chopped; one spring onion white finely sliced; and a large splash of EVOO. Mix to blend but retain some ingredient integrity.

Slice the tuna steak and the swordfish steak into equal sized cubes. Mine were a bit over half an inch. Swordfish mixed in with some olive oil. Technically the proper word with tuna is seared but the pan wasn’t hot enough because I was showing off by taking the wok off the heat and giving it a flick. The tuna was left raw and as was.

Spead some salsa around the plate in a circle, reserving a little. Stack the tuna and the swordfish, pour the remaining salsa over and garnish with coriander.

Looks real purty with a nice mix of colours (the tuna and the swordfish are matched in the red onion) and I really did enjoy the contrast of the two fish.

10 comments

  1. augustusgloop’s avatar

    Looks pretty sexy too. Salsa always get the pulse racing.

  2. Michael’s avatar

    Looks nice. I’m glad your salsa ingredients maintained their integrity. Mine always seem too ready to give up their principles for the sake of fame or fortune.

  3. Reid’s avatar

    Hi Anthony,

    This looks great! Almost reminds me of an appetizer that we call poke (poh-kay), although most times there aren’t seared (or something pretending to be seared) in there.

    Interesting choice of ingredients!

  4. Anthony’s avatar

    AG
    glistening oiled meat always floats the boat.

    Michael
    It’s true, we can’t be too careful. Integrity of identity is essential in a struggle against strident homogeneity usually in the form of the dominant element. It will tend to define the whole in terms of itself in the most favourable terms and project its own faults to the minor parts. A salsa will be defined as sweet and soft and texture and sharpness of flavour, trangressive. The elements of a sauce are more than a simple democracy, justice lies in the fate of the smallest piece of chili.

    Reid
    Och! it’s poke – mon.

    Nothing personal against tomatoes, they just don’t belong here.

  5. Reid’s avatar

    Hi Anthony,

    Tomatoes? Whoever gave you that idea?

  6. Anthony’s avatar

    Not you Beetroot Boy!

  7. flygirl’s avatar

    mmm….mango salsa, perfect summer accompaniment. as my fellow desis would say

    wah!

    purty plates too, where they from?

  8. Lord Sedgwick’s avatar

    The Last Mango in Salsa!

    Butter me both sides and call me Maria Schneider! We think Brando would be pleased.

    Butt as soon as we get Shirley Maclaine to get an official opinion (via the usual channels) we shall pass it on.

  9. Anthony’s avatar

    Brando. I haven’t been able to butter muffins without shuddering since.

    As for Rita the Eta Eater.

  10. Anthony’s avatar

    Hey Flygirl, sorry I was distratced by the thought of Marlon Brando.

    Sumer yes and wah! I’m liking how we’re crossing over with the Northern Hemisphere blogs.

    The plates are my friend’s, she picked up when she was living in Vietnam. A lots and lots of pieces set at that.

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