For the Steaks
¼ tsp chilli powder
Juice of 2 large limes
1 pot fresh mint, chopped very finely
4-6 tuna steaks, 1 per person, defrosted
For the Salsa
1 medium fresh pineapple, skinned, cored and chopped finely
1 pot fresh mint, chopped
1 pot fresh coriander, chopped
2 cloves garlic, finely crushed
½ tsp chilli powder
Juice and zest of 3 large limes
1 small bunch spring onions, finely chopped
½ red pepper, cubed
6-7 tbsp extra virgin olive oil
1 tbsp paprika
Coarse ground black pepper
Place the chilli powder, lime juice and fresh mint into a bowl.
Mix really well, then add the patted dry tuna steaks and coat well in the mixture.
Leave for 15-20 minutes.
Mix all the ingredients together for the salsa and mix really well, add salt, pepper and a little sugar to taste.
Heat the BBQ, grill or frying pan to a high heat.
Lightly oil a small piece of kitchen towel, and rub on the hot bars or grill or frying pan.
Carefully place the tuna steaks onto the BBQ, grill or pan and sear really well for 2-3 minutes, then flip over, cook for 1-2 minutes on the other side, then remove.
Serve straight away with the salsa on the side.