I have a piece of the thickest part of the tuna, which I sliced into 3 thick steaks 2 cm From one lime squeeze the juice. Fish rubbed with spices, pour juice and soy sauce. Leave to marinate for an hour, turning occasionally.

A ring of pineapple cut into small cubes. Fresh herbs finely chopped. From the second lime to remove the zest and squeeze the juice. A piece of chili pepper finely chop, and even better to mash these.

In a small non-stick pan, heat the oil and fry the fish on both sides in medium heat. Not much to fry until slightly Golden brown, about 4 minutes on each side. To shift the fish to a plate and cover while preparing the chutney.

Pineapple chutney to cook on medium heat, stirring occasionally. Wash the pan again to warm up 1st. L. olive oil, fry the pineapple for 2 minutes, add soy sauce and herbs (leave some herbs and lime zest for submission). Simmer for a minute.

Add the tomato paste, hot pepper, a pinch of lime zest, cook for another 3-4 minutes so the tomato paste is cooked. Add sugar, pepper mix, add cream and lime juice. Salt I did not add it, be guided by Your taste. Cook a couple of minutes, turn off the heat. On a plate put the fish on top - pineapple chutney, sprinkle with herbs and lime zest. As a side dish well suited to vegetable risotto, I was served a snack.