Lime and Coriander Tuna Steaks

• 4 x 110 g fresh tuna steaks
• 1 lime
• 1 clove of garlic, crushed or finely chopped
• 10 ml / 2 tsp olive oil
• 5 ml/ 1 tsp ground cumin
• 5 ml/ 1 tsp ground coriander
• Freshly ground black pepper
• 1 tblsp lime juice
• Fresh coriander
• Wedges of lime

Finely grate the rind from the lime. Extract the lime juice and set aside. In a bowl, mix together ½ teaspoon lime rind, garlic, olive oil, cumin, ground coriander and a little pepper to make a paste. Remove the skin from the tuna steaks.

Rinse and pat dry with kitchen paper towel. Thinly spread the paste on both sides of the tuna.

Heat the Tefal skillet until the thermospot changes in colour. Place the tuna steaks in the pan and press down into the pan with a fish slice to obtain lined markings on the cooked fish.

Cook for 5 minutes, reducing the heat if necessary. Turn the steaks over and cook for a further 5 minute until the fish is cooked through. Drain on kitchen paper towel.

Serve immediately on a warmed serving plate. Sprinkle with the lime juice and chopped coriander. Garnish with wedges of lime.