Grilled Tuna with corn salsa

Grilled Tuna with corn salsa

Serves 4

60ml balsalmic vinegar

1½ tsp Dijon mustard

1 tsp crushed chilli flakes

¼ tsp salt

¼ tsp ground black pepper

4 tuna steaks

200g cooked sweetcorn kernels

1 roasted red pepper, chopped

Mix vinegar, 2 tbsp water, mustard, chilli flakes, salt and pepper in a large plastic bag, remove 2 tbsp and set aside.  Add the tuna to the bag, seal and turn until tuna is coated.  Refrigerate for 1 hour, turning bag occasionally.

Arrange corn in a thin layer n a baking sheet, spray with oil and grill carefully until it begins to brown (4-5mins)  Add the corn and the pepper to the reserved marinade.

Grill the tuna steaks 6-7 mins on each side.  Serve with the salsa.