Friday Feast - Tuna with Nectarine Salsa

OK, so the sun has gone to my head a bit - this recipe is a fresh Summery one really but I cooked this last week at home with new potatoes and asparagus to go with it and it seemed healthy yet filling. I'm not wild about fish but this recipe does it for me, I think because tuna is a meaty textured fish that appeals to the carnivore inside :))

I'm typing this on Thursday ready to schedule for Friday morning, having returned from a long hike (the looooong bit wasn't planned but more of that tomorrow). Then, out will come the Aquamarkers for a couple of hours painting with luck :))

Back to the recipe:

Tuna with Nectarine Salsa

 

This recipe serves four, I just used two tuna steaks but made the full amount of salsa.

4 tuna steaks
1tbsp olive oil
Salt and freshly ground black pepper

For the salsa:

2 ripe nectarines or peaches
1 small red onion, peeled and finely diced
1 green chilli, deseeded and finely chopped
2tbsp chopped fresh mint
2tbsp chopped fresh basil
Zest and juice of 1 lime
1tsp olive oil

To make the salsa: Skin the peaches or nectarines, then stone and chop them. Put in a bowl and carefully mix in the onion, chilli and herbs, lime zest and juice, and the oil. Set salsa mixture aside.

Heat a griddle pan or frying pan over a high heat. Brush the steaks with
oil and season. Put them on the grill (two at a time) and cook for 2 mins each side (on a barbecue, 30 secs might do it for rare steaks). Leave them for 5-10 mins to stand. Serve with the salsa, salad, lime wedges and new potatoes. (Not suitable for freezing).

Tee, hee - it did cross my mind to pretend I'd made this here last night. However, the eagle eyed would surely spot the same white square plates and the glass surface protector beside the cooker at home. Not only that, it would be a bit like using white tack for embellishments:))

Right, a little bit of painting now I think!

Enjoy the tuna if you do choose to cook it - you can cut down on the amount of chilli if you don't like food too spiced up.

Di
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