| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 10 |
|
Cherry tomatoes |
| 1 |
|
Red pepper |
| 1 |
|
Green chilli (or to taste) |
| 1 |
|
Ripe, firm avocado |
|
|
Olive oil |
|
|
Salt and pepper |
| 4 |
|
Tuna steaks, cut from the belly |
| 2 |
tb |
Chopped chives |
| 1 |
tb |
Coriander leaves |
| 2 |
|
Lemons or limes |
INSTRUCTIONS
Roughly chop the tomatoes, pepper and chilli and place in a bowl. Cut the
avocado in half and, with your hand wrapped in a tea towel for protection,
hold the half with the stone in it. Lightly tap the stone with a sharp
knife so that the blade lodges in the stone. Twist the knife and the stone
should come away easily. Slice the flesh from both halves into chunks and
add to the chopped ingredients. Pour over a generous amount of olive oil,
season with salt and pepper and set aside.
Grill the tuna steaks for two minutes on each side, or longer if you don't
want them too underdone. Remember that the fish will continue cooking a
little even when you remove it from the heat. Season with salt and pepper
on both sides and allow to rest in a warm oven.
To serve, divide the salsa equally on four plates, place the tuna steaks on
top, sprinkle with the chives and coriander and serve with half a lemon or
lime.
Source: Hugo Arnold, Evening Standard, London, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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