BBQ Tuna with Corn Salad

Ingredients

• Tuna steaks 2 x 150g
• BBQ sauce 4 tbsp
• Olive oil 1 tbsp, plus extra for cooking
• Sweetcorn, drained 1 x 300g can
• Red onion, finely chopped 1/2
• Red bell pepper, deseeded and finely chopped 1
• Cherry tomatoes, halved 100g
• Fresh coriander, chopped small bunch
• Lime, juice only 1/2
• Salt and freshly ground black pepper to taste

Method

1. Pat the tuna steaks dry with kitchen paper. Brush them all over with the BBQ sauce and place in a shallow dish. Drizzle with 1 tbsp olive oil, season with salt and pepper, and let marinate for at least 10 minutes at room temperature.
2. While the tuna marinates, prepare the corn salad. In a medium bowl, combine the drained sweetcorn, finely chopped red onion, chopped red bell pepper, halved cherry tomatoes, and chopped fresh coriander.
3. In a small bowl, whisk together the lime juice and a drizzle of olive oil (about 1 tsp). Season with a little salt and pepper. Pour this dressing over the corn salad and toss gently to combine.
4. Heat a little olive oil in a non-stick frying pan or on a griddle pan over a medium-high heat. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer depending on your preference.
5. Allow the tuna to rest for a minute or two after cooking.
6. Serve the BBQ tuna steaks immediately with a generous portion of the corn salad on the side.