1 (25mm) piece fresh root ginger, peeled and grated
1 red chilli, deseeded and sliced
2 garlic cloves, thinly sliced
4 (225g) fresh tuna steaks
1 Alphonso mango, peeled, pitted and finely chopped
4 spring onions, trimmed and finely chopped
1/4 cucumber, finely chopped
1 red pepper
1 tablespoon chopped fresh coriander, shopped
freshly ground black pepper
coriander sprigs, to garnish
Method Prep:20min › Cook:10min › Ready in:30min
In a shallow non-metallic bowl, mix together 5 tablespoons Rubicon Mango Drink with 1 tablespoon olive oil, the ginger, chilli and garlic. Add the tuna steaks, turning to coat. Cover and leave to marinate for at least 30 minutes.
Meanwhile mix together the remaining 3 tablespoons Rubicon Mango Drink with the mango, spring onions, cucumber, red pepper and coriander. Season with black pepper. Cover and chill.
Heat the butter with the remaining 1 tablespoon olive oil in a large frying pan. Add the tuna steaks and cook for 2-3 minutes per side, or until done to your liking. Spoon any remaining marinade into the pan and bubble up for 1-2 minutes.
Serve the tuna steaks with the salsa.
Cook’s tip! Serve the fish with plain boiled rice or new potatoes. Try substituting the tuna for marlin or swordfish steaks.