Tuna Steak with Cucumber,Dill and Rocket Salsa

4 x tuna steaks
1 cucumber
50g wild rocket
2 tbsp chopped fresh dill
2 tbsp extra light olive oil
1 tbsp red wine vinegar
Salt and black pepper dash

Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Cut lengthways into strips, then chop to a small dice. Toss together with the wild rocket and dill. Heat a ridged grill or frying pan (preferably non-stick) over a medium-high heat. Brush the tuna steaks with a little of the oil. Mix the rest of the oil with the vinegar and season with salt and pepper. Lay the fish in the hot grill pan and fry for 2-3 minutes each side, depending on thickness. It's best to serve this fish medium rare, so don't overcook it.

When the fish is done, remove to individual warmed plates and top each steak with a handful of the salsa.

With the pan still on the heat pour in the vinegar and oil mixture and let sizzle for a few seconds before pouring it over the fish and salsa Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CYMRUGIRL1.