Tuna steaks with chilli lime butter
- 100g butter, softened
- Finely grated zest of 1/2 lime
- 1 tbsp lime juice
- 1 large red or green chilli, deseeded and finely chopped
- 1 tbsp chopped coriander
- 4 fresh tuna steaks
- Oil, for brushing
- New potatoes, cherry tomatoes, rocket and capers to serve
Mix the butter with lime zest and juice, chilli and coriander. Put on a double thickness piece of cling film and shape into a log. Wrap in the cling film and chill for at least an hour. Freeze the butter that is left over.
Brush the fish steaks with oil and grill or griddle for 2 minutes on each side.
Top with a slice of chilli lime butter and serve with the potatoes, tomatoes, rocket and capers.