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Tuna with nectarine salsa

Tuna with nectarine salsa

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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

Serves: 4
Skill level: Easy peasy

Ingredients

Many species of tuna are under threat, but yellowfin tuna is considered sustainable at current fishing levels. The prime cut is loin steak, at 4cm (1½in) thick.
Woman's Weekly cookery editor Sue McMahon

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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

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.
Heat a griddle pan or frying pan over a high heat. Brush the steaks with
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).

Nutritional information is for the maximum number of servings

By Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 264(kcal)
Fat 10.5g
Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.