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Seared tuna with salsa rossa
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Sear tuna steaks until perfectly pink in the center for maximum flavor.
Ingredients:
  • 220g jar oven-roasted piquillo peppers (see note) (or roasted capsicum pieces), drained
  • 5 semi-dried tomatoes (25g total)
  • 1 garlic clove, crushed
  • 2.50 gm caster sugar
  • 2 tsp red wine vinegar
  • Pinch of dried oregano
  • 18.20 gm extra virgin olive oil
  • 4 x 180g tuna steaks
  • 1000.00 ml rocket leaves
Instructions:
  • Prepare the salsa by blending peppers, roasted capsicum, tomatoes, garlic, sugar, vinegar, and oregano in a food processor until slightly chunky. Slowly pour in the oil and blend until smooth. Season to taste and set aside.
  • Heat a lightly oiled chargrill pan or frypan over medium-high heat. Season tuna, then sear each side for 1 minute until pink in the center. Top with salsa and serve with rocket.

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