Ingredients

300g high grade local Tuna
3 tsp Cajun spice
Olive oil
6 local strawberries
1 yellow local zucchini
1 local ruby grapefruit
1 local organic orange
3 sprigs of fresh local mint
1 local lettuce
3 cherries
A squeeze of lime juice
150g local frozen Bowen mango
2 Tbl coconut vinegar

Salt and pepper

Method

Combine olive oil, Cajun spice, salt and pepper to make a thin paste.  Drizzle over prepared tuna and lightly rub in.  Cling wrap the tuna and put aside in fridge.

Make the dressing by blending coconut vinegar, mango and half of the mint.  Put aside in the fridge.

Segment orange and grapefruit.  Quarter strawberries.  Slice zucchini.  Set these aside.

Remove tuna from fridge.  Place non-stick frying pan on high heat.  Sear tuna on all sides for 4-6 mins (depending on thickness) or until tuna has nice colouration on the outside but is still soft and moist.  Remove tuna and allow to rest.  Add sliced zucchini to the pan and fry for 2 mins.

Put lettuce, strawberries, grapefruit and zucchini in a big bowl and gently fold in the mango vinaigrette.  Assemble salad nicely onto serving plate.

Slice tuna and place on top of the salad and garnish with the remaining mint and the fresh cherries.

Enjoy.