Pan Seared Tuna with Nectarine Avocado Salsa

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I would have never cooked up a meal like this before I was paleo. I have become so much more adventurous in the kitchen and have learned a lot about combining flavors. It’s amazing how good real food tastes. Now that it’s summer, I’m adding fruit into my savory dishes and loving every bite. I’ve made a mango salsa before and put it on fish cakes and this recipe is a variation on that theme. It is super easy and quick to make. This was truly delicious and the only thing that stopped me eating until it was all gone was that I wanted to be able to eat the left overs the next day. I love it when I have good left overs to look forward to.

Ingredients

• Tuna steaks (mine were about 120 grams/4 oz each)
• 1 nectarine, diced
• 1/2 red chili, finely diced
• 1-2 Tablespoons fresh cilantro (coriander), chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 spring onion (green), chopped
• 1/2 avocado, diced
• Juice of half a lime
• 1 Tablespoon while balsamic vinegar (or other white vinegar)
• 2 Tablespoons olive oil
• Pinch of salt

What to do

1. Add all of the ingredients for the salsa together in a small mixing bowl and stir to combine. Set aside in the fridge while you cook the tuna.
   

   Salsa

2. Salt and pepper the tuna steaks.
3. Sear the tuna on both sides in a lightly greased skillet over medium high heat.
   

   Seared tuna

4. Spoon the salsa over the tuna and enjoy!
   

   Summer dinner

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