Lime Pesto Tuna

INGREDIENTS (Serves 4) ◆ 4 tuna steaks ◆ 50g fresh

coriander leaves ◆ 75ml olive oil ◆ 50g pine (or

other) nuts ◆ 75g Parmesan

grated ◆ 2 cloves garlic,

peeled ◆ 2 limes ◆ 1 tbsp

rapeseed oil ◆ 500g butternut

squash ◆ 1 tsp flaked

chilli ◆ 500g spinach 1 Liquidise the coriander, olive oil, nuts, Parmesan and garlic to a paste. Add the juice of two limes and grated rind of 1 lime. 2 Lightly brush the tuna steaks with the rapeseed oil. Heat a griddle pan and cook the steaks for 10min, turning once. 3 Peel and cube the squash and boil or steam until tender. Drain and toss in the juice of the remaining lime and the chilli, season to taste. 4 Boil the washed spinach until wilted and cooked through without adding any more water than that left on the leaves after washing.