3 tbsp olive oil

4 tuna steaks, about 140g/5oz each

For the relish

½ cucumber

1 tbsp chopped chives

1 medium tomato, finely chopped

½ large red chill, seeded and finely chopped

1 tbsp olive oil

2 tbsp chopped parsley

1 tbsp lime or lemon juice


Put the oil into a food bag and add the tuna steaks.

Rub well together and leave for 30 mins 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 2 mins, and cooking for another 2 mins 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 3-5 mins, then spoon over the relish and serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Tuna steaks with cucumber relish
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