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1
In a blender, or large bowl, add finely chopped: tomatoes, chili, one of the yellow bell peppers, pineapple ring and onion.
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2
Also, the chili powder, olive oil, water and juice of half a lime.
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3
Some bits of the pepper, tomato, onion, pineapple, should remain chunky but most should be small.
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4
Blend the ingredients together until there is a small amount of sauce formed, enough to coat the steaks when in the pan.
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5
Stir in the baby corn cobs after this, so they remain whole.
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6
For the cous cous, boil enough water for what you need and measure it out, I usually use just under 1 cup, add the juice of half a lime to the water and the finely chopped apple pieces, pumpkin seeds and chili powder, then stir in the cous cous.
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7
If there is more water required, add it tablespoon by tablespoon.
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8
Leave to stand while you cook the tuna.
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9
In a pan, drizzle a small amount of oil, add the sauce to the pan and the large chunks of a yellow bell pepper, heat the pan, add the tuna steaks, making sure they are coated in the sauce.
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10
Fry on one side until you see the colour change rise to the middle of the steak, then flip over and cook the other side.
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11
Tuna cooks quickly so be careful not to wait to long.
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12
Serve the Tuna steaks with the cous cous at the side and the yellow bell pepper, corn and other chunky pieces of vegetables.
