Asian tuna with avocado salsa

SERVES 2. PREPARE 5 MINS PLUS MARINATING. COOK 8 MINS. 409 CALORIES 2 fresh tuna steaks, 1.5 cm–2 cm thick (each about 240g)

For the marinade:

Handful (10g) of coriander leaves, chopped

1 red chilli, deseeded and finely sliced

1 shallot, finely sliced

Grated zest and juice of 1 lime

1 clove garlic, crushed

1 lemongrass stalk, bruised and finely chopped

1 tbsp kecap manis (Indonesian-style sweet soy sauce)

1 tbsp olive oil

For the salsa:

½ ripe avocado, stoned, peeled and diced

4 spring onions, thinly sliced

Grated zest and juice of ½ lime

2–3 red and yellow cherry tomatoes, deseeded and chopped

10g fresh coriander, roughly chopped

To serve:

1 tsp black and white sesame seeds, toasted (optional)

½ lime, cut into wedges (optional)

A BRILLIANTLY zingy and refreshing dish rich in omega-3. Try to find large tuna steaks with deep purple flesh. Just sear the outside then use a steak knife to cut into the fish, revealing the rich colour inside. In a small bowl, mix marinade ingredients. Season with freshly ground black pepper. Using your fingers, rub this mixture over tuna steaks. Place in a non-metallic shallow dish and marinate for 15 to 20 minutes. For the salsa, combine all the ingredients in a small bowl and set aside. Preheat an oiled griddle pan (or barbecue) to a medium-high heat. Cook the tuna steaks for three to four minutes on each side, until they are cooked to your liking. Garnish with coriander leaves and scatter with the toasted sesame seeds, then serve with the lime wedges and a spoonful of the avocado salsa. Note: This is also delicious served with fresh cucumber noodles and wasabi mash or quinoa.