• Save to your scrapbook
  • Save to your scrapbook

    Tuna with cashew & sweetcorn salsa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tuna with cashew & sweetcorn salsa

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    1 corn on the cob (or about 150g of drained, tinned sweetcorn)
    2 tbsp olive oil
    ½ red onion, peeled and finely diced
    ¼ cucumber, deseeded and finely diced
    1 red chilli, deseeded and finely sliced
    90g roasted and salted cashews
    1 tbsp chopped coriander
    1 tbsp chopped mint
    1½ tbsp fish sauce
    1 lime, juice only
    240g pack of 2 tuna steaks


    1. Light a barbecue, brush the corn on the cob with some of the olive oil, season and place on the prepared barbecue. Cook the sweetcorn for about 6 minutes, turning regularly, until it is cooked through and lightly browned. Leave to cool.

    2. Mix together the remaining ingredients, reserving the tuna. Taste and adjust seasoning as you wish.

    3. When the corn on the cob is cool enough to handle use a knife to cut down the sides of the cob to release the kernels. Add the cooked kernels to the salsa and leave to one side.

    4. Brush the tuna steaks with a little olive oil and season. Place the steaks directly on to the barbecue grill and cook for about 2 minutes on each side. Serve with the salsa.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars