Spanish tuna

 

Spanish tuna

• Serves: 2  Points 4

 

2 x 170g (6 oz) fresh tuna steaks
2 tbsp fresh lime juice
1 tsp. Chilli powder
½ tsp. Ground cumin
¼ tsp. Freshly ground pepper

Sauce
110g (4 oz) crushed tomatoes
170g (6 oz) jar roasted peppers
4 large green olives, chopped
2 tsp. Capers
2 anchovy fillets, canned in oil, rinsed and patted dry and minced
2 tbsp. White wine or water.

Put tuna steaks in a glass dish and rub with lime juice, Chilli powder, cumin and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Prepare coals for barbecue

To make sauce, put all sauce ingredients into a medium saucepan. Bring to the boil, reduce heat and simmer for 5 minutes. Set aside until needed.

Grill tuna on barbecue, or under grill until firm but still light pink in the centre.

Reheat sauce if necessary, serve over tuna.