Home at 7, dinner at 8 - Seared Tuna with Grapefruit, Chilli and Basil Salsa

Seared Tuna with Grapefruit, Chilli and Basil Salsa.

Preparation 20; Cooking 5 Serves 2

2 x 125g tuna steaks
olive oil, to drizzle
cracked black pepper and salt
For the salsa:
1 whole grapefruit
3 large plum tomatoes
6 spring onions
1 large red chilli, seeds in, finely chopped
salt and freshly ground black pepper
a pinch of sugar
2 tablespoons extra virgin olive oil
a handful of basil leaves

1 Make the salsa by segmenting the grapefruit and cutting the segments into four pieces. Cut the tomatoes into quarters and remove all the seeds and pulp. Now cut each petal into four strips and mix with the grapefruit. Finely slice the spring onions, including the green part, and add to the salsa mixture. Mix in the red chilli, leaving the seeds in for a bit of a kick if you fancy. Season with salt, pepper and a pinch of sugar and add the lime juice and zest alongside a couple of tablespoons of olive oil. (You can leave the salsa to stand overnight if you have time.)

2 Heat a frying pan or griddle pan until it starts to smoke. Season the tuna steaks with salt and pepper and rub with a little oil. Lay the fish into the pan and sear for one or two minutes on each side, depending on how you like it cooked. Remove from the pan and leave to cool.

3 Add the basil leaves to the salsa - either roughly tear them or leave whole if they are small. Serve the fish with a big spoonful of the salsa on the side.

Home at 7, Dinner at 8 by Sophie Wright (Kyle Cathie, £14.99)