[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
Photo of Cajun tuna with tomato and corn salsa by WW

Cajun tuna with tomato and corn salsa

Total Time
30 min
10 min
20 min
You’ll forget everything you thought you knew about tuna after one bite of this enticing main meal.



500 g, (japanese), skin left on

Oil spray

1 x 3 second spray(s)


2 medium, chopped

Oil spray

1 x 3 second spray(s)

Canned corn kernels, rinsed and drained

240 g


1 small, chopped

Fresh green chilli

2 tsp, finely chopped, (pickled jalapeno)

Lemon juice

1 tbs

Raw tuna

600 g, cut into steaks

Cajun seasoning

2 tsp


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake, turning once, for 20 minutes or until golden and tender.
  2. Meanwhile, combine tomatoes, corn, avocado, chillies and juice in a bowl. Season salsa with salt and freshly ground black pepper.
  3. Sprinkle tuna steaks with seasoning. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook tuna for 2 minutes each side or until cooked to your liking (see tip).
  4. Serve tuna with roasted pumpkin and salsa.


SERVING SUGGESTION: Steamed English spinach.TIP: Tuna is best served medium-rare (still pink in the middle) so it stays moist and tender.Jalapeños are hot, dark green chillies that are available pickled, bottled, canned or fresh. Pickled jalapeños are available in the condiments aisle of most supermarkets. Reduce or omit the jalapeños if you prefer less heat in the salsa.