Dave's Pub

Ingredients
2 mini pineapples, (or half a normal one), peeled, cored and finely chopped
1/2 red chilli, seeds removed and finely chopped
4 spring onions, chopped
3 tbsp fresh coriander, chopped
2 tbsp sesame oil
drizzle of olive oil
2 tbsp sichuan peppercorns
2 tbsp pink peppercorns
1 fillet of tuna
dash of lime juice


Method
1. Place the finely chopped pineapple, spring onions and chilli into a bowl and mix together with a squeeze of lime juice. Add the chopped coriander and mix well to combine.

2. Add the sesame oil and a drizzle of olive oil, mix together and season, to taste, with salt.

3. Grind the Sichuan peppercorns and pink peppercorns together in a pestle and mortar until coarsely ground. Tip onto a plate and mix in a pinch of salt.

4. Roll the tuna fillet around in the peppercorn mixture so that all the edges are covered in a peppercorn crust.

5. Heat a frying pan until smoking, then add a drizzle of olive oil. Sear the tuna for 2-3 minutes on both sides (for rare), or until cooked to your liking. Remove from the heat and leave to rest on a warm plate for five minutes.

6. To serve, slice the tuna thickly and arrange on a serving plate. Spoon the pineapple salsa over, drizzle with a bit more sesame oil and garnish with the remaining chopped coriander.

I've just seen this on tv and it reminded me of a similar dish that I cooked a few months back.

I posted several times on another site to get ideas of what to make so here is a little round up.
The main thing I wanted to make was a Mango Salsa. So what goes with that?
Seared Tuna sounded nice.

Here are a couple of pics that I found that looked good
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Ok, so what side goes with that? I didn't really want potatoes so rice and cous cous were contenders.
Even though i'm not a fan of cous cous, although i've only had it a couple of times, I did decide to make it.



Here is a pic of my meal (camera quality is not up to much)
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Jeweled cous cous (chicken stock, tomato puree, paprika, ground corriander, spring onion, basil, parsley, corriander)
Seared tuna steak (coated with a tiny bit of balsamic glaze and olive oil then coated in Guests cannot see links in the messages. Please register to forum by clicking here to see links.)
Mango salsa (mango, red onion, tomato, basil, corriander, parsley, lime juice)
Flat bread (2 dessert spoons of flour, 1 tsp creme fraice, 1 tsp olive oil, milk to bind, pinch of garam masala, Guests cannot see links in the messages. Please register to forum by clicking here to see links.)

That looks pretty tasty, Degsy. Probably a stupid question but are pink peppercorns as spicy hot as the regular peppercorns?

Possibly a tad spicier but in a different way. They do have a different fragrance though.

It's a bit like Szechuan peppercorns. They are very fragrant (in that chinese 5 spice kinda way) but they are hot in a different type of way. They can make your mouth numb a bit like cloves.

Comparing them to cloves gives me an excellent picture of what pink peppercorns are like. Thanks. Guests cannot see images in the messages. Please register to forum by clicking here to see images.

It's the Szechuan peppercorns that are more like cloves. They are numbing and fragrant. Pink Peppercorns are less numbing, just spicey, and less fragrant.

It sounds like, unfortunately, that I would have to give all of the peppercorns a miss.