Place tuna steaks in a shallow dish, pour over olive oil and turn the steaks to coat them.
Scatter crushed mixed peppercorns evenly over both sides of the steaks, pressing them into the flesh. Marinate for 10 to 15 minutes.
Make a salsa: mix diced avocado, chopped no-soak apricots, finely sliced spring onions, olive oil, balsamic vinegar and torn fresh basil leaves in a bowl and set aside.
Heat a frying pan over a high heat and fry steaks with marinade for 3 minutes on each side.
Sprinkle with fresh lime juice and serve immediately with the salsa.
