KitchenDaily is a brand new site for cooking newbies - Discover great recipes for cooking, browse menu ideas for dinner tonight, learn how to cook, get cooking tips or find food inspiration from.

Serves 2
Cooking time 10 mins
Preparation time 20 mins

Ingredients
2 x 125g tuna steaks
cracked black pepper and salt
2 whole Florida grapefruit
1 large red chilli
3 large plum tomatoes
3 spring onions
pinch of sugar
2 tbsp extra virgin olive oil
10 leaves fresh basil

Make the salsa by dividing the grapefruit and cutting them into 4 pieces. Cut the tomatoes into quarters and remove all the seeds and pulp. Now cut each piece into 4 strips and cut the strips into
small dice. Mix with the grapefruit.

Finely slice the spring onions, including the green part and add that to the bowl of grapefruit and tomatoes. Finally, add in a diced red chilli, leaving the seeds in for a bit if you want the salsa to be spicier.

Season the salsa with salt, pepper and a pinch of sugar and add a couple of tablespoons of olive oil. Leave this to stand overnight if you have time.

Sear the tuna by heating a frying pan or griddle pan until it starts to smoke. Season the tuna steaks with salt and pepper and rub with a little oil. Place the fish in the pan and sear for 1-2 minutes on each side, depending on how you like it cooked.

Remove from the pan and leave to cool. Meanwhile, add the basil to the salsa: the basil should be roughly torn.

Serve the fish with a big spoonful of the salsa on top. Add a couple of spoonfuls of rice for a more substantial lunch.