This is so easy and quick – perfect for when you want to cook a special supper for someone but don’t want to spend a lot of time in the kitchen. The cooling salsa counteracts the heat of the peppery crust.
Combine all the salsa ingredients in a small serving bowl and set aside.
Using a mortar and pestle, grind the peppercorns and allspice berries to a coarse powder.
Massage the tuna steaks with lime juice and then the olive oil. Press the crushed spices onto both sides of the fish to form a crust. Sprinkle with
Heat a ridged stove-top grill pan, preferably non-stick, until very hot. Grill the tuna for 2 minutes on each side. Garnish with a sprinkling of coriander and serve at once with the salsa.
© 2008 Christine McFadden. All rights reserved.