Tuna steaks are best served rare, a little pink in the middle, otherwise the flesh will be dry and the colour, grey and unappetizing.
4 x 150g tuna steaks (approx 1.5 cm thick)
1-2 tbsp olive oil
2 tbsp crème frâiche
2 large avocadoes, peeled and cut into small chunks
1 lime, juice of
4 vine tomatoes, deseeded and diced
½ red onion, very finely chopped
½ red chilli, deseeded, and finely chopped
2 tbsp good quality extra virgin olive oil
3-4 drops Tabasco sauce
10g fresh coriander, leaves chopped
salt and freshly cracked black pepper
Place the diced avocado in a bowl with a squeeze of lime juice (to stop the flesh discoloring). Add the tomatoes, red onion, chilli, extra virgin olive oil and Tabasco sauce. Add seasoning and more lime juice, to taste. Lastly stir through the chopped coriander leaves.
Pat the tuna steaks dry with kitchen paper, rub a little olive oil onto each steak and season both sides with pepper and salt.
Heat a large heavy based non stick frying plan. When very hot, first test a small piece of tuna and sear for 1-2 minutes on each side (removing from the heat when a middle layer of pink is still visible up the sides). Sear the 4 steaks together in the hot frying pan.
Serve immediately on a bed of avocado salsa, garnished with a dollop of crème frâiche.
Note: Rubbing oil over the surface of the tuna steaks means that you will not need to add oil to the frying pan.