After several hours of what could only be described as woefully unsuccessful fishing off the coast of zanzibar, a square meal on land is all anyone could want. Luckily, there are a couple of guys that know exactly that, and for a few measly bucks you can get yourself some freshly caught tuna with rice on the beach. The tuna is packed all over with spices and baked on hot coals. The rice is cooked in coconut water, straight from the tree. For dessert? Fresh mango and hurtful jibes about your fishing skills.
(dinner for two)
2 yellowfin tuna steaks
1 cup jasmine rice
1 ½ cups coconut milk
2 tsps cumin seeds
2 tsps coriander seeds
generous pinch of coarse rock salt
1 long red chilli
small bunch heirloom carrots
Cook rice using coconut milk in place of water (the basic rule is one part rice to one and a half parts liquid if you are using a rice cooker). Drizzle carrots with olive oil and roast in an oven pre-heated to 180° celsius for 15-20 minutes.
Brush the tuna steaks with a little oil. Toast the cumin and coriander seeds until fragrant and grind them with the salt in a mortar and pestle. Pack the spice mix all over the tuna and set aside until you are almost ready to serve.
Segment the lime by cutting away the peel and pith, leaving just the flesh. Then, with a sharp knife, separate and remove each segment by cutting as close as you can to the membrane towards the centre of the lime. What you want to end up with is wedges of pure lime flesh – no pith, no peel. Cut the cheeks off the mango and cube the flesh. Deseed and slice the chilli as finely as you can.
When you are ready to cook the tuna, get a heavy skillet or bbq smoking hot. Brush the fish with some additional oil to prevent sticking and sear the steaks for no more than one minute on each side. Slice and serve with the coconut rice and carrots. Scatter lime segments, mango, chilli and coriander leaves on top.