SEARED YELLOW FIN TUNA WITH STONE FRUIT AND JALAPEÑO SALSA
INGREDIENTS (SERVES 1):
- 120g yellow fin tuna steak - ½ tsp rapeseed oil - Sprinkle salt - Sprinkle black pepper - 125g stone fruit (peach, apricot, mango) - 1 jalapeño pepper - Pinch fresh coriander - ½ medium tomato - Juice half a lime - Zest half a lime - 1 tsp honey - ¼ red onion - 20g rocket
Remove the stone from the centre of the fruit (and the skin, depending on the fruit you have chosen). Chop the fruit into 1cm pieces and add to a mixing bowl. Add the finely chopped red onion, jalapeño pepper, diced tomato, juice and zest of half a lime, and combine well. Season with salt and pepper. If the fruit is too tart, or under-ripe, you can add a small squeeze of honey to sweeten and balance it out. Finish with coriander. Lightly oil the tuna steak with rapeseed oil, and season with salt and pepper. Sear the tuna for roughly 1 minute each side (for pink tuna), or 2 minutes each side if you like it well cooked. Leave to rest for 30 seconds, before slicing and topping with the salsa. Serve with rocket leaves.
PER SERVING Kcals: 294 | Protein: 37g | Fats: 4.1g | Carbs: 23