Seared Tuna Steak with Tomato Salsa

A wonderfully fresh, clean tasting dish using fresh tuna loin

To make the salsa, first chop the tomatoes into a fine dice, removing the pips. If you are feeling diligent, blanch the tomatoes in boiling water and remove the skins before chopping.
Mix together the extra virgin olive oil, finely diced onion, chopped olives, the torn basil leaves and a pinch of sugar with the diced tomatoes. Season to taste.
Heat a non stick frying pan and moisten with oil. Sear the tuna steak on one side for 2 minutes or until you can see the edge of the meat starting to change colour. Take the pan off the heat, turn the steak over and leave for a minute, remove from the pan.
When cut into strips at an angle across the steak the slices should be pinky red in the middle. Pile the slices on top of the salsa, then add the spring onion and a little salt.

Author The Cornish Fishmonger