Tuna steak with cucumber relish

AuthorGeo FoodsCategory

Ingredients

 3 tbsp olive oil
 140 g x 4 tuna steaks
 ½ cucumber
 2 spring onions, finely chopped
 1 medium tomato, finely chopped
 ½ large red chilli, seeded and finely chopped
 1 tbsp olive oil
 2 tbsp chopped parsley
 1 tbsp lime or lemon juice

Preparation

1

Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 minutes while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.

To griddle: heat the pan to hot, then cook the steaks, turning after two minutes, and cooking for another two minutes each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat, allow to stand for three to five minutes, then spoon over the relish and serve.

Related Recipes

Ingredients

 3 tbsp olive oil
 140 g x 4 tuna steaks
 ½ cucumber
 2 spring onions, finely chopped
 1 medium tomato, finely chopped
 ½ large red chilli, seeded and finely chopped
 1 tbsp olive oil
 2 tbsp chopped parsley
 1 tbsp lime or lemon juice

Directions

1

Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 minutes while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.

To griddle: heat the pan to hot, then cook the steaks, turning after two minutes, and cooking for another two minutes each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat, allow to stand for three to five minutes, then spoon over the relish and serve.

Tuna steak with cucumber relish

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