Name: Toasted tuna sandwiches with pineapple & avocado salsa
Cook time: 25 min
Total time: 25 min
Ingredients: 4 tuna steaks (400g); 8 slice sourdough bread; 1 tablespoon olive oil; 2 lebanese cucumbers, sliced thinly lengthways; 1/4 pineapple, chopped finely; 1/2 red onion, chopped finely; 1 fresh small red thai chilli, chopped finely; 1 tablespoon finely chopped fresh basil; 1 tablespoon lime juice; 1 avocado, chopped finely

Ingredients

4 tuna steaks (400g)

8 slice sourdough bread

1 tablespoon olive oil

2 lebanese cucumbers, sliced thinly lengthways

1/4 pineapple, chopped finely

1/2 red onion, chopped finely

1 fresh small red thai chilli, chopped finely

1 tablespoon finely chopped fresh basil

1 tablespoon lime juice

1 avocado, chopped finely

Method

1.Season fish; stand at room temperature 5 minutes.

2.Meanwhile, make pineapple and avocado salsa; combine ingredients in medium bowl; season to taste.

3.Brush one side of bread slices with oil. Toast slices, oiled-side down, on heated barbecue (or grill or grill pan).

4.Cook fish on heated oiled barbecue about 2 minutes each side.

5.Sandwich cucumber, fish and salsa between toasted bread.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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