Ingredients

· 3 tablespoon olive oil

· 140g x 4 tuna steaks

For the relish

· ½ cucumber

· 2 spring onions, finely chopped

· 1 medium tomato, finely chopped

· ½ large red chilli, seeded and finely chopped

· 1 tablespoon olive oil

· 2 tablespoon chopped parsley

· 1 tablespoon lime or lemon juice

Method

Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 minutes while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.

To griddle: heat the pan to hot, then cook the steaks, turning after two minutes, and cooking for another two minutes each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat, allow to stand for three to five minutes, then spoon over the relish and serve.