INGREDIENTS

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

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”