Melbourne’s weather is completely crazy at the moment. 34 degrees one day and 14 the next! I was just getting excited about the warmer weather and here I am back in my puffer jacket wishing I had the heater on.
But, in the tiny 1 day taste of summer we did have I managed to summon some summer flavours, fire up the BBQ and create a winner that was loved but all – from 2 to 42 (not quite but it rhymes!).
When I first thought about it as a dinner option I initially dismissed it as not something that everyone would like, but when I broke it down I realized that all the key ingredients are faves on their own, so why not together….?
1 tuna steak per grown up and another to share for the kids
1 ripe avocado
1 ripe mango
handful of cherry tomatoes
1 small cucumber
1 TBS fresh coriander leaves (you cant see it in the pics as I didn’t have any but it needs it)
Juice of 1 lime
Pre-heat BBQ, or if you live in Melbourne, a heavy based fry pan.
Peel, seed and dice mango and avocado into 1cm cubes. Halve tomatoes. Cut cucumber into quarters lengthways and then dice into 1 cm pieces. Add coriander leaves and season with salt and pepper and then toss gently with lime juice and a drizzle of olive oil. Set aside.
Season tuna with a sprinkle of salt and a drizzle of olive oil and place on BBQ or in pan and cook for 1-2mins each side, depending on thickness. You really don’t want to overcook tuna as it can be very dry and tasteless – less is best.
Serve on plates topped with salsa. I also served some roast potatoes as little chippies on the side for the kids. The grown ups also had a sliced long red chilli tossed through their bit of salsa to give it some extra zing.
Written by Emily Dupuche, Food Babies Love