Tuna Steak with Cucumber Relish
Preparation: 15 minutes
Cooking time: 4 minutes
3 tablespoon extra virgin olive oil
4 tuna steaks, about 140g/5oz each
For the relish
2 spring onions, finely chopped
1 medium tomato, finely chopped
½ large red chilli, seeded and finely chopped
1 tablespoon extra virgin olive oil
2 tablespoon chopped parsley
1 tablespoon lime or lemon juice
Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
Heat a pan to medium - hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.
Nutrition (per serve):
Calories 271; Fat 14 g; Sat. Fat 3 g; Carbs 2 g; Sugar 0 g; Fiber 1 g; Protein 34 g