Chargrilled Tuna with Tomato,
Coriander and Lime Salsa
Serves 4
4 x 180g thick cut tuna steaks
1 tbsp Hillfarm rapeseed oil
For the salsa:
4 ripe tomatoes
½ red onion, peeled and finely chopped
Handful coriander, washed, dried and roughly chopped
3 tbsp Hillfarm rapeseed oil
1 tbsp lime juice
Lime wedges, to garnish
First make the salsa. Quarter and deseed the tomatoes, then chop into even sized dice. Mix with the red onion and coriander, then dress with the rapeseed oil, and about 1 tbsp of the lime juice. Season well with sea salt and black pepper, and set aside. The salsa is improved by being made an hour or so in advance, to allow the flavours to develop.
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