Griddled tuna recipe from the inclusive world of Dame Fandango

meat and fish | griddled tuna on a bed of pineapple salsa

Serves 2

This is a beautiful, refreshing, quick and easy dish to make.

Wheat free, dairy free, nut free version...

Ingredients...

2 tuna steaks, or can of tuna (equally, you could use another fish ranging from cod to red snapper)
½ fresh pineapple or small can of pineapple, drained and roughly chopped
1 tbsp of finely chopped spring onion or finely sliced red onion
½ finely chopped red chilli
1 red pepper chopped into small cubes
2-3 inches cucumber, peeled, deseeded and chopped into cubes

Dressing:

Squeeze lime juice
Dessert spoon oil
1 tsp tamari

Optional:

Dessert spoon chopped fresh coriander
1 inch stem ginger, finely chopped

Method...

If you have time in advance, mix the pineapple, chilli, spring onion, pepper and cucumber in a bowl.
Combine the dressing ingredients, shake well and stir into the pineapple mixture.
Cover and leave at room temperature for an hour.
If you don't have time, just make the salsa before you cook the tuna.
Griddle the tuna on each side for 3-5 minutes, depending on the thickness of the steaks.
Serve on a bed of the salsa and season with black pepper.

Maybe serve with...

You could serve the tuna with roasted tomatoes and/or on a bed of salsa mixed into some cooked rice. If you wanted to make a one-dish wonder, you could flake a drained tin of tuna through the salsa and stir in some cooked, chilled rice.

For those able to eat wheat...

Serve with freshly baked rolls, poppy seed rolls or some lovely olive ciabattas.

For those who can eat meat...

This would work equally well with chicken.

If you have stem ginger, lime, red peppers, spring onions and chilli left over, see the pepper and mango boats. If you have stem ginger left over, see the Moroccan-style vegetable tagine and the mini no-bake 'cheesecake'. If you want to use up the tamari, chilli and red pepper, see the bean chilli.

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