Instructions: Place oil in a shallow non-metallic dish with half of the garlic, chili, ground cumin and coriander. Add the juice of half a lime and season generously. Mix to combine, then add the tuna steaks, turning to coat. Set aside for at least 5 and up to 30 minutes in the fridge to allow the flavours to develop.

To make the salsa, place the remaining garlic, chili, ground cumin and coriander and lime juice in a bowl. Add the cherry tomatoes and avocados, red onion, fresh coriander and sugar, season generously and mix gently to combine, set aside.

Heat a griddle pan. Remove the tuna steaks from the marinade, shaking off any excess. Add to the pan and char for 2-3 minutes on each side or until just tender. Serve at once with the salsa and serve with a green salad.

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