To make the salsa roca, place the baby plum tomatoes in a dry, non-stick frying pan over a medium to high heat and blacken the skins, don’t worry if they burn this gives the flavour. Then remove from pan, cool and roughly chop into a bowl.
Finely dice one half of the red onion and add to the tomatoes along with the juice of 2 limes, frozen coriander, frozen chilli and a tablespoon of the olive oil. Season with salt and pepper and stir well, your salsa is ready.
To make the pickle, finely slice the other half of the red onion, place into a bowl and squeeze over the juice of 1 lime.
Drizzle a tablespoon of olive oil over the defrosted tuna steaks and season with salt and pepper.
Place a griddle pan over a high heat (or have your BBQ ready with hot coals), sear the tuna steaks for 1 minute on each side for a rare cook. Or, if you prefer, cook for an extra couple of minutes to give you a medium to well done cook.
Serve immediately with Iceland peppery leaf salad, the salsa roca and pickled sliced red onion.
