|4||tuna — yellow fin, steaks|
|250 g||courgettes — baby, trimmed|
|1||cherry tomatoes — punnet|
|fresh coriander — chopped|
|fresh chillies — 573|
|salt and freshly ground black pepper|
|2||lime — juice only|
|1||red chilli — chopped|
|40 ml||soy sauce|
|100 ml||fresh chillies — 573|
Prepare a fire.
Brush off any dirt from the asparagus and the baby marrows. Trim the asparagus by cutting 1 cm off the stem. Cut the baby marrows in half across the length.
Place the asparagus and marrows in a bowl, drizzle with little olive oil and season. Place the veggies on the hot braai and cover with a sheet of foil (or close the lid of the braai).
Using metal tongs, turn the veggies so they brown a little on all sides. Remove from the fire after 5 minutes…the veggies must be a little “al dente”. Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside. Make the salsa by combining all the ingredients in a jam jar and shaking.
Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil. Lower the grid as close to the fire as possible. Sear the tuna for 2 minute on each side and then remove from the fire and allow to rest for 3 minutes before slicing.
To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna
Generously drizzle salsa over and enjoy!