Tuna with capsicum salsa

Tuna with capsicum salsa

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Remarkably lean for so tasty a fish, tuna provides good amounts of healthy omega-3 fatty acids. It is also an excellent source of B vitamins. Swordfish has even less fat than tuna, with a good supply of niacin.

Janet Mitchell

Serves: 4 

  • 1 small red capsicum, finely diced
  • 1 small yellow capsicum, finely diced
  • 1 small red chilli, seeded and finely chopped
  • 1/3 cup red wine vinegar
  • 1/3 cup finely chopped fresh coriander leaves
  • 1/3 cup finely chopped fresh mint leaves
  • 1 small onion, finely chopped
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 4 tuna steaks (200g each)
  • 1/2 lemon, cut into 4 wedges

Preparation:55min  ›  Cook:5min  ›  Ready in:1hour 

  1. Preheat the oven to 180°C. Combine the capsicums, chilli, vinegar, coriander, mint, onion, lime juice, 2 tablespoons of the oil, and salt and pepper to taste, in a medium bowl. Put aside for 30 minutes to allow the flavours to develop.
  2. Heat the remaining oil on a griller tray or in a large nonstick frying pan over moderately high heat. Cook the tuna for 2 to 3 minutes each side or until rare to medium. Top with a little more pepper, then serve with the salsa and the lemon wedges alongside.

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