• 4 thick tuna steaks
  • 1 bunch of fresh coriander
  • 1/2 cucumber

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Make the salsa first. Leave in the fridge while you cook the tuna.

Dice the onion, pepper, cucumber and mango. Finely chop the coriander and mix all together. Juice both limes and pour over the mixture. Season with salt and pepper.

Coat the tuna steaks with a light coating of olive oil and salt and pepper. Cook on the grill at high heat. They won’t need much time on either side. Tuna is best if the outside is seared and the inside is rare.

Serve with soy and wasabi on the side.

Almost any side will go, I served mine with sesame covered sweet potato chips.