Recipe - Tuna With Salsa

2 tablespoon Olive oil
2 Garlic cloves; finely
chopped
1 Red chilli; seeded and
finely
; chopped
One half teaspoon Ground cumin and coriander
2 Limes; juice of
4 Tuna steaks; (175 225 g)
; (68oz)
225 g Small cherry tomatoes; (8oz)
1 Ripe; firm avocado,
; peeled stoned and
; chopped
1 small Red onion; finely chopped
2 tablespoon Chopped fresh coriander
1 Pinches salt
Freshly ground black pepper

Place oil in a shallow nonmetallic dish with half of the garlic, chili,
ground cumin and coriander. Add the juice of half a lime and season
generously. Mix to combine, then add the tuna steaks, turning to coat. Set
aside for at least 5 and up to 30 minutes in the fridge to allow the
flavours to develop.

To make the salsa, place the remaining garlic, chili, ground cumin and
coriander and lime juice in a bowl. Add the cherry tomatoes and avocados,
red onion, fresh coriander and sugar, season generously and mix gently to
combine, set aside.

Heat a griddle pan. Remove the tuna steaks from the marinade, shaking off
any excess. Add to the pan and char for 23 minutes on each side or until
just tender. Serve at once with the salsa and serve with a green salad.

Converted by MC_Buster.

Per serving: 1328 Calories (kcal); 61g Total Fat; (41% calories from fat);
162g Protein; 30g Carbohydrate; 259mg Cholesterol; 407mg Sodium Food
Exchanges: 0 Grain(Starch); 22 Lean Meat; 3 Vegetable; 1 Fruit; 5 One half Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.