Marinated tuna steaks
- 1 tsp cumin seeds
- 2 limes, zest and juice of
- 15g pack micro coriander, chopped
- 2 tbsp olive oil
- 4 tuna steaks (about 175g each)
- 1 large ripe mango
- 3 red chillies
- 1 small red onion, finely chopped
- Pinch of sugar
Toast the cumin seeds in a dry frying pan until you start to smell the aroma coming from them. In a shallow, non-metallic dish, mix half of the lime zest and juice, all of the coriander and 1 tbsp of the olive oil to make a marinade. Season to taste. Add the tuna steaks to the dish and turn to coat in the marinade. Cover and chill for at least 1 hour.
To make the mango relish, cut 4 small slices off the mango and set aside. Peel and stone the remainder and cut into small cubes. De-seed and finely chop one of the chillies and mix with the diced mango, onion, sugar and remaining olive oil, lime zest and juice. Season well.
Remove the tuna steaks from the marinade and cook on the barbecue for 5-10 minutes, turning once. Halve the remaining chillies. Serve the tuna steaks with the mango salsa and garnish with the halved chillies and slices of mango.