This recipe is based on a memorable meal I ate in a restaurant in the late 1990s. The tuna steak was pink and meaty and the colourful salsa lifted it to something very special. The mix of flavours and textures creates something very fresh.
 

Step 1 - The salsa

• Finely chop or dice (5-6 mm) the avocado, mango, red onion, spring onion and red pepper.

• Mix these together in a dish then halve the cherry tomatoes and stir those in gently along with the chilli flakes and lemon juice.

• Rest the salsa in the fridge while you prepare the rest.

Step 2 - The tuna steaks

• Brush the tuna steaks with the seasame oil and season to taste.

• Heat a dry griddle pan until very hot then sear each side of the steaks for 1 minute.

Serve with a pile of the salsa on a bed of green salad leaves, skinny fries or better still: both.

 Ingredients

• 1 Avocado (ripe)

• 1 Mango (ripe)

• Half a red onion

• 1 Large spring onion

• 1 Small red pepper (de-seeded)

• 5 Cherry tomatoes

• 1/4 Tsp chilli flakes

• Juice of 1 large lemon

• Few sprigs coriander

• 2 Thick tuna loin steaks

• 2 Tsp toasted sesame oil