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Chargrilled tuna with roasted capsicum salsa
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
"Juicy tuna steaks with zesty salsa and grilled zucchini make a fresh and flavorful dish."
Ingredients:
  • 2 large red capsicum, quartered, deseeded
  • 7 green shallots, trimmed, thinly sliced
  • 82.50 ml chopped fresh coriander
  • 42.00 gm fresh lime juice
  • 2.50 gm caster sugar
  • Salt & ground black pepper, to taste
  • 8 small zucchini (about 50g each), halved lengthways
  • 9.20 gm olive oil
  • 4 (about 150g each) tuna steaks
  • 4 dinner rolls, to serve
Instructions:
  • Preheat the grill on high. Grill the capsicum skin-side up until charred and blistered, about 8-10 minutes. Transfer the capsicum to a sealed plastic bag and let it sit for 10 minutes to help remove the skin. Peel the skin from the capsicum and finely chop the flesh.
  • Mix together the capsicum, green shallots, coriander, lime juice, sugar, salt, and pepper until well combined. Adjust seasoning to taste, cover, and set aside as you prepare the zucchini and tuna.
  • Heat the chargrill on high. Brush zucchini halves with 1 teaspoon of olive oil. Grill in batches for 2-3 minutes per side until tender. Remove, cover with foil, and keep warm.
  • Brush the tuna with the remaining olive oil and grill each side for 2-3 minutes until medium-rare.
  • Present the tuna alongside the vibrant salsa, charred zucchini, and warm dinner rolls.

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