1 long green chilli
1 cucumber, peeled, deseeded, finely diced
1 large avocado, diced
1 cup coriander leaves, roughly chopped
2 tbsp fresh lime juice
2 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt flakes
½ tsp paprika
¼ tsp white pepper
4 tuna steaks
1 tbsp olive oil
3 long red chillies, thinly sliced, to serve
1 Heat a frying pan over a medium heat. Add whole green chilli and cook for 5 minutes or until blackened on all sides. Peel skin and finely chop. Place in a bowl with cucumber, avocado, coriander and lime juice. Season with salt and pepper.
2 Combine cumin, coriander, salt, paprika and white pepper in a bowl. Place tuna steaks onto a flat surface. Sprinkle with spice mix and press onto fish.
3 Heat a chargrill pan or barbecue hot plate on medium heat. Add oil to pan or hot plate. Add tuna and cook for 2 minutes on each side for medium rare or until cooked to your liking.
4 Serve tuna topped with salsa and chilli slices on the side.