Grilled tuna with mango salsa
Fresh red chilli
1 whole, long, deseeded, finely chopped
480 g, (buy 4 x 120 g fillets)
1 small, finely chopped
½ small, finely chopped
2 tbs, coarsely chopped
- Place chilli, oil and 1 tablespoon of juice in a shallow dish. Add tuna and turn to coat. Stand for 10 minutes.
- Meanwhile, place mango, onion, coriander and remaining juice in a small bowl. Season with salt and pepper and gently toss to combine.
- Preheat a chargrill or barbecue over high heat. Season tuna with salt and pepper. Cook tuna for 2½ minutes each side. Transfer to a plate. Cover tuna loosely with foil and set aside to rest for 5 minutes. Serve tuna with mango salsa.
Make sure the barbecue is super hot as you want to sear the tuna. It's meant to be eaten still raw in the centre as over-cooked tuna will be tough and dry.