New Bazaar recipe! Achiote grilled yellowfin tuna steak with lime and mango salsa fresco.

Achiote paste marinated tuna
4 very fresh tuna steaks, about 2 inches-thick
2 tablespoons organic achiote paste
1 teaspoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon Mexican oregano
3 cloves garlic, minced
1 teaspoon freshly-ground black pepper
1 scant teaspoon sea salt
100ml fresh orange juice
1 tablespoon apple cider vinegar
1/4 cup olive oil
 
Method: Grind the cumin and coriander together in a spice or coffee grinder, pour into a bowl and combine with achiote paste, oregano, garlic, salt, pepper, olive oil and vinegar until a thick paste is formed.  Thin with orange juice until it is of a spreadable consistency.  To order, completely cover tuna steak in the marinade and leave at room temperature for 10 minutes before grilling.
 
Mango salsa
1 ripe mango, diced
1 vine ripened tomato, diced
1 4-inch green chilli, stemmed, seeded and diced
2 spring onions stems, thinly sliced into rounds
1/4 cup fresh coriander, chopped
1 teaspoon freshly-squeezed lime juice
1/4 teaspoon chilli powder
1/2 teaspoon palm sugar
Sea salt and freshly-ground black pepper
 
Method: Combine all ingredients together in a non-reactive bowl and refrigerate 1-2 hours.
 
To serve
Marinated tuna
Mango salsa
Warm 6 inch tortillas
Lime wedge

Method: Sear room temperature tuna on a hot grill until rare. Move to the cool side of the grill, baste with additional marinade and let stand until almost medium rare, about 2 minutes more.  Serve straight from the grill with mango salsa, a wedge of lime and warm corn tortillas.