Tuna steak with avocado and tomato salsa

Ingredients

• 200 g broccoli
• Salt
• 150 g sugar snap peas
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Red Onion
• 1 ripe Avocado
• olive oil
• white wine vinegar
• pepper (ground)
• 1 ripe Avocado
• 1 tbsp lime juice
• 2 small tomatoes
• 1 Red Onion
• 1 red chili pepper
• 2 tbsp Lime juice
• 1 tbsp freshly chopped cilantro
• 4 tuna steaks (150 g each, ready to cook, skin removed)
• 2 tbsp Lime juice
• 3 stalks cilantro
• lime zest (for garnish)

Instructions

1. 1.

   Clean the broccoli and cut into small florets. Blanch in boiling salted water for 5 minutes, shock in cold water, drain well. Trim the ends of the sugar snap peas and blanch them similarly. Halve the bell peppers, remove seeds, wash halves, and slice into diamonds. Peel the onion and slice thinly.

2. 2.

   Peel the avocado, halve it, remove the pit, dice the flesh finely and immediately drizzle with lime juice. Toss the vegetables lightly with 3 tbsp oil and 1½ tbsp vinegar, salt and pepper to taste.

3. 3.

   For the salsa, peel and halve the avocado, dice and drizzle with lime juice. Boil the tomato briefly, shock, peel, core, and dice finely. Peel the onion and dice. Wash the chili, cut lengthwise, remove seeds, and chop finely. Mix all together, season with salt, pepper, lime juice, fold in cilantro, and let rest for 10 minutes.

4. 4.

   Preheat the grill.

5. 5.

   Wash the tuna steaks, pat dry, drizzle with lime juice, salt and pepper. Grill each side for 2 minutes, plate on dishes. Spoon some salsa over the fish, serve with vegetable salad and lime wedges, garnish with cilantro.

6. 6.