• 4 x 150g tuna steaks
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 3 vine-ripened tomatoes, seeds removed, chopped
  • 1 red onion, thinly sliced
  • 1 large avocado, fresh chopped
  • 1/3 cup (15g) coconut flakes
  • 1 bunch coriander, leaves picked
  • Step 1 Preheat chargrill pan over high heat. Pat tuna steaks dry with paper towel then brush over oil and soy sauce. Season with pepper and cook for 1 minute each side, then 10 seconds on each edge, or until seared but still rare in the centre. Set aside to rest, loosely covered with foil, for 5 minutes.
  • Step 2 To make the salad, combine the remaining ingredients in a bowl and toss to combine.
  • Step 3 For the dressing, combine all the ingredients in a bowl, then season and drizzle over salad.
  • Step 4 Slice tuna against the grain and serve with the salad.