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Grilled tuna with capsicum feta salad and tzatziki
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 4 (about 180g each, 2cm thick) tuna steaks
  • 40.00 ml chopped fresh oregano
  • 72.80 gm olive oil
  • 2 medium (about 300g) red capsicums, halved, deseeded, cut into 1cm cubes
  • 100g feta, crumbled
  • 100g pitted green olives, thinly sliced crossways
  • 125.00 ml loosely packed coarsely chopped fresh continental parsley
  • Freshly ground black pepper
  • 200g natural yoghurt
  • 1 Lebanese cucumber, finely shredded
  • 21.00 gm fresh lemon juice
  • 1 tsp dried mint
  • Pinch of salt
Instructions:
  • To prepare the tzatziki, mix together yogurt, cucumber, oil, lemon juice, mint, garlic, and salt in a bowl. Line a sieve with muslin or a clean tea towel, then place the tzatziki in the sieve over a bowl. Secure the muslin tightly around the tzatziki, cover with plastic wrap, and refrigerate for 4 hours to strain.
  • Place the tuna in a shallow dish, sprinkle with oregano, and drizzle with oil. Ensure the tuna is coated evenly. Cover with plastic wrap and refrigerate for 1 hour to let the flavors meld.
  • Mix together the capsicum, feta, olives, and parsley in a bowl until well combined. Season with pepper to taste and set aside.
  • Preheat the barbecue or chargrill until sizzling hot. Cook the tuna for 2 minutes on each side for a perfect medium-rare, or adjust for your preferred doneness. Arrange the vibrant capsicum salad on plates, then place the tuna on top, finishing with a generous spoonful of tzatziki. Serve promptly for the best dining experience.

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