Coconut Encrusted Tuna with Pineapple Salsa

Ingredients:

• 4 portions Regal Tuna Steaks, defrosted
• 2 Limes, juice only, with 1 tbsp extra
• 1 large clove Garlic, finely chopped
• 4 tbsp desiccated Coconut
• 4 sprigs Thyme, or enough to give 2 tsps leaves
• 2 tbsp Vegetable Oil
• 1 tbsp Butter

For the pineapple salsa:

• 1 small can Pineapple Chunks
• 1 small Onion, finely diced
• 1 small Green Pepper, finely diced
• 1 tsp Sweet Paprika
• 1 tsp White Wine Vinegar
• 2 tbsp Olive Oil

Method:

1. For the salsa, mix the pineapple with the onion, green pepper, paprika, sugar, white wine vinegar and olive oil. Leave on one side while you cook the fish.
2. Put the fish in a shallow dish. Combine the juice from 2 limes with the garlic and pour over the fish. Leave on one side to marinate for 1-2 hours.
3. Mix the coconut with the thyme leaves and use to coat each fillet on both sides, pressing the coconut down well.
4. Heat 2 tbsp vegetable oil in a deep frying pan set over a medium heat. Fry the fish for 3-4 minutes on each side until golden and crisp.
5. About a minute before the fish is ready, add the butter and the 1 tbsp. of lime juice to the pan.
6. Transfer the fish to warmed plates and pour over any buttery juices. Accompany with the pineapple salsa.

Serves 4