TUNA STEAK WITH A WARM CAPER & TOMATO SALSA - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Lake Crystal Salt
2 Tuna Steaks
1 large Red Onion diced
2-3 Sweet Cherry Tomatoes chopped into 1/4s
1 tbls Capers
Juice from 1 Lime
25g Butter
Oil

METHOD

• Lightly coat tuna steaks in oil and half of the juice from the Lime. Set aside.
• Drain capers and sprinkle with Lake Crystal salt - set aside.
• Melt butter in small pan and gently sweat the onion 3-4 mins, add tomatoes; capers and remaining lime juice. Gently heat through.
• Heat griddle or BBQ to high temperature and cook tuna steaks 30 seconds-1 min on each side, as desired.
• Spoon salsa on top of tuna steaks, sprinkle with Lake Crystal salt to taste and serve on a bed of dressed rocket leaves.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.