3 large lemons
1 tablespoon caster sugar,
1 finely sliced seeded long red chilli
1/2 cup torn mint leaves
Salt and pepper
4 x 180g tuna steaks
2 tablespoons extra-virgin olive oil
4 cups watercress sprigs


1. Peel 3 large lemons, cut away pith 
2. Cut between each membrane to remove segments
3. Cut each segment in half and place in a bowl 
4. Add castor sugar, chilli, mint leaves, salt and pepper
5. Brush tuna steaks with olive oil and sear in a non-stick frypan 
6. Cook 1-2 minutes each side or until cooked as desired
7. Toss watercress sprigs in 2 tablespoons of extra-virgin olive oil 
8. Divide evenly between four serving plates
9. Place tuna steaks on watercress and top with lemon salad. 
10. Serve with chunky chips







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