Tuna Spanish Style
uncooked bluefin tuna
12 oz, 2 x 6 oz steaks
fresh lime juice
canned crushed tomatoes
4 large, green, chopped
anchovies canned in oil drained
2 average, rinsed, patted dry and minced
1 fl oz, white or water
- Put tuna steaks in a glass dish and rub with lime juice, shili powder, cumin and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours
- Prepare coals for grill.
- To make sauce, place remaining ingredients into a medium saucepan and simmer for 5 minutes. Set aside until needed.
- Grill tuna until firm but still light pink in the centre.
- Reheat sauce if necessary; serve over tuna.