Chargrilled Tuna with Chilli Salsa

4 tuna steaks, about 175g / 6 oz each
grated rind and juice of 1 lime
2 tbsp olive oil
salt and pepper
green salad, to serve

To the chilli salsa
2 orange peppers
1 tbsp olive oil
juice of 1 lime
juice of 1 orange
2-3 fresh red chillies, de-seeded and chopped
pinch of cayenne pepper

Rinse the tuna thoroughly under cold running water and pat dry with kitchen paper, then place in a large shallow non-metallic dish. Sprinkle the lime rind and juice and the oil over the fish. Season with salt and pepper, cover with cling film and marinate in the refrigerator for up to 1 hour.

Preheat the barbecue. To make the salsa, brush the peppers with the olive oil and cook over hot coals, turning frequently, for 10 minutes, or until the skin is blackened and charred. Remove from the grill and cool slightly, then peel off the skins and discard the seeds. Place the peppers in a food processor with the remaining salsa ingredients and process to a puree. Transfer to a bowl and season with salt and pepper.

Cook the tuna over hot coals for 4-5 minutes on each side until golden. Transfer to plates, and serve immediately with the green salad and the salsa.