Peppered Tuna Steak with an Avocado & Red Onion Salsa
SERVES 4 SUPER EASY
All over the western world foodies are raving enthusiastically about tuna. Not the drab tinned variety but perfect thick steaks, quickly grilled and served medium rare. Eating is believing.
600 g (1 lb 3 oz) very fresh tuna, cut into 4 steaks
25 g (1 oz) cracked peppercorns
2 tbsp light olive oil
Avocado & Red Onion Salsa
2 tbsp fresh lime juice (or lemon)
½ tsp salt
6 tbsp virgin olive oil
2 avocados, stoned and cut into dice
1 large tomato, peeled, deseeded and cut into dice
¼ cucumber, peeled, deseeded and cut into dice
½ clove garlic, minced
1 small red onion, sliced thinly
1 tbsp fresh coriander, chopped
To prepare the tuna, first trim the tuna steaks of any dark flesh or skin. Season the steaks lightly with salt and then coat each steak evenly with the cracked pepper, pressing it firmly into the tuna steaks with your hand. Coat lightly in the oil and refrigerate until ready to cook.
To make the salsa, first whisk the lime juice, salt, chilli powder and olive oil together. Add the avocado, tomato, cucumber, garlic and red onion and toss gently. Allow this mixture to sit for at least ¼ hour before serving to let the flavours infuse. Just before serving add the fresh coriander.
To cook the tuna, heat a large heavy frying pan to almost smoking over a high heat. Sear the tuna steaks for 1 minute on each side, and then remove to warmed serving plates. Surround with the salsa and serve immediately.