Try this delicious meal of cajun crusted tuna with salsa.
4 x 120g tuna steaks
2 tablespoons cajun spice mix
salad, to serve
1 tomato, finely diced
1 lebanese cucumber, finely diced
1 small red onion, finely chopped
¼ cup coriander leaves
2 tablespoons lime juice
1-2 small red chillies, seeded, finely chopped
kJ 850, fat 8g, sat fat 3g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a chargrill or barbecue plate on medium. Coat fish with spice mix.
2. Make Salsa by combining all ingredients in a bowl and set aside.
3. Spray grill or plate with cooking oil spray. Cook fish for 2-3 minutes each side depending on thickness. Serve with Salsa and a salad.