This is such a lovely fresh combination with the juicy blue berries complementing the lime and chilli in the relish.
Serves 4 Prep time 15 minutes plus marinating time Cook time 5-6 minute
For the marinade;
Finely grated zest and juice 1/2 lime
1 fresh jalapeno or green chilli, roughly chopped 1 clove garlic, crushed
1 tbsp olive oil
4 tuna steaks
For the relish;
100g blueberries, sliced
1/4 red onion finely diced
Handful roughly chopped coriander
1/2 fresh jalapeño or green chilli, diced
100g cherry tomatoes, quartered
Juice 1/2 lime
1 tbsp sesame oil
Noodle salad; cooked noodles according to the pack instructions, rinsed and cooled with carrot and cucumber ribbons, sliced spring onion topped with 2 tsp toasted sesame seeds and drizzled with sesame oil.
- For the marinade; roughly crush the blueberries and mix with the other ingredients. Spread over the tuna steaks in a non-metallic dish, cover and set aside for 20 minutes. You can leave them longer but refrigerate.
- For the fresh relish; combine all the ingredients and set aside for up to 30 minutes.
- Heat a griddle pan or light the barbecue, season the tuna steaks with salt and pepper and cook for 4-6 minutes depending on thickness, turning once or twice.
- Serve the steaks with the noodle salad, and the relish.