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Tuna Steaks With Cucumber Relish

At the beginning of the lockdown I craved comfort food like delicious stews and pasta. However, as the weeks have gone by and the beginning of summer is within our grasping hands, I am turning to fresher recipes and this is one of my favourites.

Quick and simple to prepare, it is perfect for lone dining, but also for spring/summer evening dinner parties (when we're allowed to have them!).

To feed 4, you'll need:

3 tbsp of olive oil

4 Tuna Steaks

For the relish:

1/2 cucumber

2 spring onions (finely chopped)

1/2 large red chilli

1 medium tomato

1 tbsp olive oil

2 tbsp chopped parsley

1 tbsp lime juice

Put the oil into a food bag and add the tuna steaks. Ensure they're all covered in the olive oil and put in the fridge for at least 30 minutes.

For the relish, peel the cucumber, halve it length ways and scoop out the seeds. Chop the flesh into small dices. Mix this with the rest of the ingredients and season to taste.

Griddle the tuna steaks for 1-2 minutes each side. You just want to sear them, so don't be afraid to cut this time down depending on the size of the steaks. Allow them to stand for 5 minutes before serving them with the relish on top.

I like to serve them with roasted beef tomato halves (smothered in balsamic, olive oil and garlic) and either green beans or sweet potato chips.

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