1 teaspoon Maldon salt
(or 1/2 teaspoon of table salt)
Cut the top and bottom off the lemons so they sit on a chopping board, and then peel them, removing the skin and pith. Chop them roughly and chuck the lemon pieces into a bowl.
Now chop the red onion, parsley and mint either by hand or in the processor, being careful â€“ please â€“ not to turn them to mush.
Mix the oniony herby mixture with the chunks of lemon in the bowl and stir in the olive oil and salt and pepper. Sometimes, I have to say, I add some crumbled dried red chilli pepper (or a finely chopped fresh green or red chilli) as well. Leave the salsa to macerate while you cook the fish.
Heat a ridged griddle or frying pan. Put the marinade ingredients into a shallow dish. Mix together and steep the tuna steaks in the dish for a minute a side.
Lift the fish out of its marinade into the pan. Cook the tuna steaks on a fairly high heat for a couple of minutes a side, then serve with the lemon salsa.
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