This fresh tuna steak recipe is just so simple. The salsa can be made well in advance and the fresh tuna steaks take no time at all.
Excellent quality fresh ingredients are the key to fresh tuna recipes, so seek out the freshest tuna you can find and use it that day for the best results.
Tuna is at it's best when it's served a little pink in the centre and this is only advisable if the tuna steaks are very fresh.
Women who are pregnant, breast-feeding or trying for a child are advised to avoid certain types of fish as they contain mercury that can be harmful to your child.
2 fresh Tuna steaks (8-10oz each) ½ a red onion, chopped ½ a red bell pepper, de-seeded & diced 6oz(200g) of vine tomatoes, de-seeded & chopped The juice of 1 lime 2 tsp of extra-virgin olive oil 1 tbsp of capers, drained & chopped 1 tbsp of fresh dill, chopped Sea salt & freshly ground black pepper
Take the tuna steaks from the fridge and set them aside to bring them up to room temperature.
Combine the onion, pepper, tomatoes, lime, olive oil & capers in a bowl; season, cover with cling-film and set to one side.
Tomatoes lose flavour when they are kept in the fridge so keep your salsa at room temperature.
Tuna is best served slightly pink: to serve it pink take a dry ribbed griddle pan and place it over a moderate heat. Take your tuna steaks and season them on either side, then brush them with a little olive oil on either side using a pastry brush.
When the pan is very hot carefully place the steaks in the pan making sure that you lay them away from you. Cook the tuna steaks for 2-3 minutes on either side, turning once.
Then add some fresh dill to the salsa and combine. Then simply spoon some of the salsa over the tuna steaks and serve fresh tuna recipe with a little long-grain rice or green salad.
