Peppercorn crust tuna steaks with tomato salsa recipe

38 ratings Rate
  • Serves 4
  • 5 mins to prepare and 8 mins to cook
  • 250 calories / serving
  • Healthy
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Using a large knife roughly chop the tomatoes, onions and red pepper. Mix together in a bowl and add the sweet chilli sauce — enough to give the heat that you like.

Crush the peppercorns coarsely with a pestle and mortar — or use the end of a rolling pin in a small bowl. Sieve to remove the fine pepper — you can use this to season other meals.

Place the coarsely crushed pepper on a plate and roll the sides of the tuna in the peppercorns.

Heat the oil in a nonstick pan. When hot, add the tuna and cook for about 1-2 minutes on each side. Tuna should be served rare as it becomes very dry if over-cooked. Serve with salsa and salad leaves.

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  • Ingredients

  • 4 tomatoes, finely chopped
  • 2 spring onions, finely chopped
  • ¼ red pepper, finely chopped
  • for the chilli mayo

  • 1tbsp sweet chilli sauce
  • 25g (1oz) mixed peppercorns
  • 1tbsp olive oil
  • 4 x 150g (5oz) tuna steaks
  • Energy 1060kj 250kcal 13%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 4.3g Protein 37.1g Fibre 1.5g


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