Half fill a medium saucepan with water and bring to the boil. Add the rice, stir once, bring back to the boil and cook for 25 minutes or until tender. While the rice is cooking, prepare the salsa. Put the mango in a bowl and stir in the coriander, chilli and lime juice; set aside
Next, prepare the tuna. Put the peppercorns, crushed chillies and sea salt into a pestle and mortar and pound until roughly crushed. Stir in the ground allspice and thyme, mix thoroughly and spread onto a plate. Rub both sides of the tuna with the spices until evenly coated.
Heat the oil in a large nonstick frying pan over a medium heat. Add the tuna steaks and cook for 1½-2 minutes on each side until browned and slightly pink on the inside. Drain the rice in a colander and return to the saucepan. Toss with the spring onions. Serve the tuna on a bed of the rice with a spoonful of fresh mango salsa and lime wedges for squeezing.
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