Tilda Mood Food challenge was that many of the meal plan recipes were really family friendly. This is one of the recipes we all enjoyed. We'd never had Tuna as steaks before and was pleasantly surprised at how great they tasted. This recipe is for two so you'll need to double up the ingredients for more people.
250g Tilda® Wholegrain Brown Steamed Basmati Rice or 2 corn on the cob
2 tuna steaks
2 tbsp olive oil, plus extra for drizzling
Salt and freshly ground black pepper the salsa
1 mango, peeled and finely diced
1 small avocado, diced
1 small red onion, finely diced
1 red chilli, deseeded and finely chopped
Handful fresh coriander leaves, chopped
Handful mint leaves, chopped
Juice of 1 lime
• To make the salsa, put all the ingredients for the salsa into a bowl and mix lightly to combine. Chill in the fridge until ready to serve.
• Meanwhile, drizzle each tuna steak with a little olive oil and rub all over the fish; season well with salt and pepper.
• Place a ridged griddle pan over a high heat and add the tuna steaks.
• Cook for 3 minutes, then turn over and cook for 3 minutes on the other side until charred and just cooked through.
Serve the tuna steaks with some sugar snap peas and the salsa on the side with Tilda® Wholegrain Brown Steamed Basmati Rice or corn on the cob.
This salsa is particularly yummy so we've been making it to eat as part of other meals too!
Recipe reproduced with kind permission from Tilda. All the recipes can be found in the Tilda 'The Mood Food Manual'.