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Blueberry Jalapeno Tuna Steaks

This is such a lovely fresh combination with the juicy blue berries complementing the lime and chilli in the relish.


Serves 4

Prep time 15 minutes plus marinating time

Cook time 5-6 minute


For the marinade;

100g blueberries

Finely grated zest and juice 1/2 lime

1 fresh jalapeno or green chilli, roughly chopped 1 clove garlic, crushed

1 tbsp olive oil


4 tuna steaks


For the relish;

100g blueberries, sliced

1/4 red onion finely diced

Handful roughly chopped coriander

1/2 fresh jalapeño or green chilli, diced

100g cherry tomatoes, quartered

Juice 1/2 lime

1 tbsp sesame oil


To serve;

Noodle salad; cooked noodles according to the pack instructions, rinsed and cooled with carrot and cucumber ribbons, sliced spring onion topped with 2 tsp toasted sesame seeds and drizzled with sesame oil.


1. For the marinade; roughly crush the blueberries and mix with the other ingredients.  Spread over the tuna steaks in a non-metallic dish, cover and set aside for 20 minutes.  You can leave them longer but refrigerate.

2. For the fresh relish; combine all the ingredients and set aside for up to 30 minutes. 

3. Heat a griddle pan or light the barbecue, season the tuna steaks with salt and pepper and cook for 4-6 minutes depending on thickness, turning once or twice.

4. Serve the steaks with the noodle salad, and the relish.