Lynn's Tuna Tomato Avocado Salsa
10 x Cherry tomatoes
1 x Red pepper
1 x Green chilli (or to taste)
1 x Ripe, firm avocado
Olive oil
Salt and pepper
4 x Tuna steaks, cut from the belly
2 tbl Chopped chives
1 tbl Coriander leaves
2 x Lemons or limes
Method :
Roughly chop the tomatoes, pepper and chilli and place in a bowl. Cut the
avocado in half and, with your hand wrapped in a tea towel for protection, hold
the half with the stone in it. Lightly tap the stone with a sharp knife so that
the blade lodges in the stone. Twist the knife and the stone should come away
easily. Slice the flesh from both halves into chunks and add to the chopped
ingredients. Pour over a generous amount of olive oil, season with salt and
pepper and set aside.
Grill the tuna steaks for two minutes on each side, or longer if you don't want
them too underdone. Remember that the fish will continue cooking a little even
when you remove it from the heat. Season with salt and pepper on both sides and
allow to rest in a warm oven.
To serve, divide the salsa equally on four plates, place the tuna steaks on top,
sprinkle with the chives and coriander and serve with half a lemon or lime.