|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and finely grate the garlic. To make the dakka sauce, combine 3 garlic cloves, 4 tbsp of water, 3 tbsp of white grape vinegar, 1 tsp of cumin, 1 tsp of fine coriander, ½ tsp of crushed chilli and ½ tsp of sea salt and set aside.
To make the tomato sauce, heat 3 tbsp of olive oil in a medium-sized pot over a medium heat. Grate in 2 cloves of garlic. Chop the chilli and add it to the pot along with the remaining cumin, coriander, and crushed chilli and sugar. Sauté for 2 minutes or until fragrant. Drain the tinned tomatoes. Stir in the tomatoes and 2 tbsp of vinegar and cook for 5 minutes. Take off the heat and season with the nutmeg, ½ tsp of sea salt and freshly ground pepper.
To sear the tuna, heat 1 tbsp of oil in a cast-iron pan over a high heat. Using a paper towel, pat the tuna dry with a paper towel and season with the salt and pepper. Sear the tuna in the smoking hot pan for 1 minute per side. Rest on a wooden chopping board for 5 minutes.
While the tuna rests, halve the olives.
Once the tuna has rested, slice it against the grain using a very sharp knife. Serve with the dakka sauce, tomato sauce and olives.