Name: Tuna with caper & olive salsa
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1
Ingredients: 20 semi-dried tomatoes; 80.00 ml (1/3 cup) salted baby capers*, rinsed; 12 black olives, pitted, sliced; 62.50 ml chopped flat-leaf parsley; 1 long red chilli, seeds removed, thinly sliced; 42.00 gm lemon juice; 80ml olive oil; 4 x 125g tuna steaks; 100g baby salad leaves; Lemon wedges, to serve

Tuna with caper & olive salsa

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Prep Time:
10 minutes

Cook Time:
2 minutes

Total Time:
12 minutes

Ingredients:

20 semi-dried tomatoes
80.00 ml (1/3 cup) salted baby capers*, rinsed
12 black olives, pitted, sliced
62.50 ml chopped flat-leaf parsley
1 long red chilli, seeds removed, thinly sliced
4 x 125g tuna steaks
100g baby salad leaves
Lemon wedges, to serve

Instructions:

For the salsa, combine tomatoes, capers, olives, parsley, and chili in a bowl. In a separate container, mix lemon juice and olive oil, season with salt and pepper. Reserve 2 tablespoons of the mixture and add the remainder to the salsa. Toss everything together.
Preheat a chargrill or non-stick frypan over high heat. Brush tuna lightly with oil. Once the grill is hot, sear tuna for 1-2 minutes on each side, ensuring it remains rare in the center as it will keep cooking off the heat.
Cut each succulent tuna steak into 3-4 delectable pieces. Toss crunchy salad leaves with the remaining flavorful dressing and arrange on 4 plates. Top with the tuna pieces and evenly distribute the zesty salsa on each plate. Garnish with lemon wedges, if preferred. Enjoy your exquisite dish!

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