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Tuna and roast tomato, caper and olive salsa
Tuna and roast tomato, caper and olive salsa
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Prep indoors, then grill outdoors for delicious flavors.
Ingredients:
  • 500g cherry tomatoes, halved
  • 4 tuna steaks (180g each)
  • Mixed lettuce, to serve
  • Roasted kipfler potatoes, to serve
  • 75.08 gm extra-virgin olive oil
  • 82.50 ml pitted black olives, chopped
  • 40.00 ml baby capers, rinsed, drained
  • 62.50 ml flat-leaf parsley, leaves chopped
  • 1 long red chilli, seeds removed, finely chopped
Instructions:
  • Preheat your oven to 120C and line a baking tray with parchment paper. Arrange the tomatoes on the tray and bake for 1 hour until they are dried out. Get your barbecue heating up to medium high heat.
  • Combine zesty lemon juice with smooth olive oil in a bowl, creating a flavorful vinaigrette. Enhance with a sprinkle of salt and pepper for perfect seasoning.
  • In a bowl, mix together the roasted tomatoes, olives, capers, chili, and parsley. Drizzle with a touch of the lemon vinaigrette and toss gently to coat.
  • Coat the tuna with the flavorful vinaigrette and season generously. Grill the tuna on the barbecue for 1-2 minutes per side, achieving a perfectly seared exterior while keeping the center rare.
  • Coat the salad leaves evenly with the remaining vinaigrette.
  • Plate the kipflers evenly among 4 plates and generously layer with tuna and salsa. Accompany with a side salad.

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