Tuna with nectarine salsa recipe

Tuna is boneless, low fat, easy to prepare and quick to cook. Four minutes on a griddle pan and a bit of our lovely salsa is all it takes to make this fish extra tasty

Ingredients

• 4 tuna steaks1tbsp olive oil
• Salt and freshly ground black pepper

For the salsa:

• 2 ripe nectarines or peaches
• 1 small red onion, peeled and finely diced
• 1 green chilli, deseeded and finely chopped
• 2tbsp chopped fresh mint
• 2tbsp chopped fresh basil
• Zest and juice of 1 lime
• 1tsp olive oil
• New potatoes and salad, to serve

Method

1. To make the salsa: Skin the peaches or nectarines, then stone and chop them. Put in a bowl and carefully mix in the onion, chilli and herbs, lime zest and juice, and the oil. Set salsa mixture aside.
2. Heat a griddle pan or frying pan over a high heat. Brush the steaks with
3. oil and season. Put them on the grill (two at a time) and cook for 2 mins each side (on a barbecue, 30 secs might do it for rare steaks). Leave them for 5-10 mins to stand. Serve with the salsa, salad, lime wedges and new potatoes. (Not suitable for freezing).