Tuna Steaks with Sweety Drop Pepper Salsa - A Recipe by Jo Pratt

Seared Tuna Steaks with Sweety Drop Pepper & Pineapple Salsa


  • 4 tuna steaks 
  • 1 small ripe pineapple
  • ½ jar Cooks&Co Sweety Drop Peppers  
  • 4 spring onions, finely chopped 
  • Juice 1 lime 
  • 1/3 bunch fresh coriander, roughly chopped 
  • 2 tbsp extra virgin olive oil
Sushi Rice Salad:
  • 300g sushi rice 
  • 5 tbsp rice vinegar 
  • 2 tbsp caster sugar 
  • 1 tsp flaked sea salt 
  • 1 tbsp finely chopped coriander

Preparation Time: 20 mins 
Cooking Time: 8-20 mins
Serves: 4

Seared Tuna Steaks with Sweety Drop Pepper & Pineapple Salsa

Preparation Method

Rice Salad:
  • Wash the rice until the water runs clear. Drain & put the rice in a saucepan with 400ml cold water. Bring to the boil, cover & cook on a low heat for 10 mins without removing the lid.
  • Remove from the heat & leave the lid on for a further 5 mins. 
  • Warm the rice vinegar, sugar & salt in a small pan until the sugar has just dissolved.
  • Tip the rice into a wide flat dish & pour over the rice vinegar mixture. Add the coriander & carefully fold into the rice.
  • Cut the skin away from the pineapple and cut the flesh into wedges, removing the tough inner core.
  • Sear the wedges in a hot dry frying pan or griddle until golden. Remove from the pan & cut into small pieces.
  • Tip into a bowl & stir in the Sweety Drop Peppers, spring onions, lime juice, coriander, olive oil & a pinch of salt. 


  • To cook the tuna, return the frying pan or griddle to hob over a high heat. Rub a little sunflower oil over the tuna steaks & season well with salt & pepper. Sear for about 1 ½ mins each side.
  • Serve and enjoy!


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