Peppered Tuna Steak with Gazpacho Salsa

Quick and simple to prepare and cook, this dish uses fresh tuna steaks, which can be bought from the fish counter or in fresh and frozen packs. Always season your fish before cooking and coat with oil; never oil the pan. The salsa can be prepared in advance and kept in the fridge to save time.


For the Tuna

4 fresh tuna steaks 

Salt and pepper 

25g/1oz cracked peppercorns 

2 tbsp light olive oil 

Wedges of lemon to garnish 

Sprigs of flat leaf parsley to garnish 

For the Gazpacho Salsa

2 large tomatoes, peeled, deseeded and diced 

½ red onion, finely diced 

½ green pepper, finely diced 

¼ cucumber, finely diced 

2 tbsp hot chilli sauce 

2 tbsp sherry vinegar 

6 tbsp extra virgin olive oil 

Serves 2


  1. To prepare the tuna, first trim any dark flesh or skin from the tuna steaks
  2. Season with a light sprinkle of salt, and then coat with the cracked black pepper, pressing this firmly into the steaks
  3. Coat the steaks lightly in oil and keep in the refrigerator until ready to cook
  4. To make the salsa, put all the gazpacho salsa ingredients in a medium bowl, mix and allow this mixture to sit for at least 15 minutes before serving to allow the flavours to infuse
  5. Heat a large frying pan to almost smoking point, over a high heat. Sear the tuna steaks for one minute on each side, then place on a warm plate
  6. Surround with salsa and garnish with lemon and parsley, serve immediately
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