PEPPERCORN CRUST TUNA STEAKS WITH TOMATO SALSA

For the salsa
4 tomatoes, finely chopped
2 spring onions, finely chopped
¼ red pepper, finely chopped
for the chilli mayo
1tbsp sweet chilli sauce
For the fish
25g (1oz) tropical mixed peppercorns
1tbsp olive oil
4 x 150g (5oz) tuna steaks


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.