Ditch the boring burgers and sausages, and cook these marinated tuna steaks on the barbecue instead – they’re low in fat and will be ready in no more than 10 mins. Serve with deliciously fruity mango and chilli salsa on the side
- For the tuna:
- 4 fresh tuna steaks
- 1 serving of
- For the salsa:
- 1 mango, peeled, stoned and diced
- 1 red chilli, deseeded and finely chopped
- Zested rind and juice of 1 lime
- 2 spring onions, sliced
Place the tuna steaks in a freezer bag, pour in the marinade and seal the bag. Turn the bag to coat the tuna in the marinade and leave it to marinate for at least 30 mins, turning the bag a couple of times to ensure that the fish is well coated.
Cook the tuna over a medium heat on the barbecue for about 4-5 mins on each side, or until cooked to your liking.
To make the salsa: Mix all the ingredients together and keep chilled until serving.
Top tip for making Honey and soy-glazed tuna
The mango and chilli salsa can be made a few hours beforehand and kept in the fridge until ready to serve.