- 4 tuna steaks, each weighting about 175-200 g / 6-7 oz
- 5 ml / 1 tsp cumin seeds, toasted and crushed
- pinch of dried red chilli flakes
- grated rind and juice of 1 lime
- 30-60 ml / 2-4 tbsp extra virgin olive oil
- salt and ground black pepper
- lime wedges and fresh coriander (cilantro) sprigs, to garnish
For the salsa
- 1 small red onion, finely chopped
- 200 g / 7 oz red or yellow cherry tomatoes, coarsely chopped
- 1 avocado, peeled, stoned (pitted), and chopped
- 2 kiwi fruit, peeled and chopped
- 1 fresh red chilli, seeded and finely chopped
- 15 g / ½ oz fresh coriander (cilantro), chopped
- 6 fresh mint sprigs, leaves only, chopped
- 5-10 ml / 1-2 tsp Thai fish sauce
- about 5 ml / 1 tsp muscovado (molasses) sugar
- Wash the tuna steaks and pat dry. Sprinkle with half the cumin, the dried chilli, salt, pepper, and half the lime rind. Rub in 30 ml / 2 tbsp of the oil and set aside in a glass of china dish for about 30 minutes.
- Meanwhile, make the salsa. Mix the onion, tomatoes, avocado, kiwi fruit, fresh chilli, chopped coriander, and mint. Add the remaining cumin, the rest of the lime rind and half the lime juice. Season with Thai fish sauce and sugar to taste. Set aside for 15-20 minutes, then add more Thai fish sauce, lime juice, and olive oil if required.
- Heat a ridged, cast-iron griddle pan. Cook the tuna, allowing about 2 minutes on each side for rare tuna or a little longer for a medium result.
- Serve the tuna steaks garnished with lime wedges and coriander sprigs. Serve the salsa separately or spoon on to the plates with the tuna.