CHARGRILLED TUNA WITH CHILI SALSA

Preparation Method :

• Place the tuna in a large, shallow dish. Sprinkle the lime rind with juice and the olive oil over the fish.
• Adjust seasoning to taste with salt and pepper, cover with plastic wrap and marinate in the refrigerator for an hour.
• The salsa: Place the bell peppers in a preheated barbecue, brush the bell peppers with the olive oil and cook over hot coals, turning frequently until the skin is blackened and charred.
• Remove from the barbecue and let cool slightly, then remove the skins and discard the seeds.
• Put the bell peppers into a food processor with the remaining salsa ingredients and process to a puree. Transfer to a bowl and adjust seasoning to taste with salt and pepper.
• Cook the tuna over hot coals for 3 minutes on each side or until golden.
• Transfer to serving plates, garnish with cilantro sprigs and serve with the salsa.