Griddled tuna with sweetcorn and plum salsa
Serves: 4
Calories per serving: 348
Fat per serving: 11g
4 x 175g (6oz) fresh tuna steaks
1 lime, cut into wedges, to garnish
For the marinade:
Grated zest and juice of 1/2 lime
1 tbsp olive oil
1 clove garlic, peeled and crushed
Pinch of dried chillies
For the salsa:
198g can sweetcorn, drained
2 ripe plums, stoned and finely diced
1/2 small red onion, peeled and finely diced
1 small or 1/2 large red chilli, de-seeded and diced
Grated zest and juice of 1/2 lime
1 tbsp clear honey
Salt and ground black pepper
2 tbsps chopped fresh parsley
1. To make the marinade: Mix all the ingredients in a shallow dish. Add the tuna steaks, coat well and leave for 15 minutes.
2. To make the salsa: Mix all the ingredients in a bowl.
3. Heat a griddle pan.
4. Brush the marinade off the fish and season fish with salt.
5. Cook on the griddle for 2-3 minutes each side, so it?s still pink in the middle.
6. Garnish with wedges of lime.
7. Serve with the sweetcorn and plum salsa spooned over or on the side, along with mange tout, baby new potatoes and rocket, if you like.
Not suitable for freezing.
Average rating:
