Ingredients

4 tuna steaks
Juice of 1 lemon
2 tbsp Tabasco Green 
   Pepper Sauce
4 sprigs vine tomatoes
1 tbsp each of parsley 
   and mint, chopped
2 tsp Dijon mustard

Place tuna steaks in a shallow bowl and rub with 2 tbsp olive oil, the lemon juice and 1 tbsp of Tabasco. 

Season steaks with salt and pepper, cover and chill for 15 minutes. Heat a griddle pan until smoking and sear tuna steaks on both sides, leaving centre pink; or cook for a little longer if preferred. Add vine tomatoes to pan and cook for a few minutes. Meanwhile, mix herbs, mustard, remaining Tabasco and 2 tbsp olive oil in a bowl with a little salt and pepper to make a salsa. Serve tuna steaks with the salsa and griddled tomatoes.

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D C Thomson & Co Ltd.    Sunday Post    post plus