2 tablespoons of Balsamic vinegar
150g Tuna steak
1/2 red peppers, sliced lengthways
Handful of cherry tomatoes, skinned and diced
1/2 small red onion, finely chopped
1/2 red chilli, deseeded and finely chopped
1 clove of garlic, finely chopped
Small pinch of ground cinnamon
1 teaspoon of black pepper
Handful of green beans, halved
½ cup sweet corn
2 large fresh basil leaves, roughly chopped
Place the tuna into a shallow dish and spoon over the balsamic vinegar and some black pepper, put in the fridge to marinade for an hour.
Put the peppers, skin-side up, in the grill pan and grill for about 5 minutes until the skins are blackened. Leave to cool for a few minutes then peel and chop into small pieces, retaining the juice. Add the tomatoes.
Heat a heavy non-stick frying pan, add the tuna steaks and cook over a moderately high heat for 1 minute on each side until lightly browned. Remove from the pan and set aside.
Heat the pan and gently cook the onion for 5 minutes until soft. Add the chilli, garlic and cinnamon and stir for a few seconds, then tip in the peppers, tomatoes, green beans, sweet corn, remaining vinegar, Zero Noodles and ½ tablespoon of water. Bring to the boil, then cover and simmer for 3 minutes.
Place the tuna steaks on top of the salsa. Cover and cook for 3–4 minutes until the tuna s cooked to your liking and the beans are just tender.
Transfer the tuna onto a warmed plate and top with the Noodle/salsa mix and sprinkle the basil on top. Serve with Avocado on the side.