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Tuna with roasted tomato, caper and olive salsa
Tuna with roasted tomato, caper and olive salsa
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Seared tuna topped with zesty caper and olive salsa.
Ingredients:
  • 4 x 180g tuna steaks
  • 500g cherry tomatoes, halved
  • 42.00 gm lemon juice
  • 80ml olive oil
  • 82.50 ml pitted kalamata olives, chopped
  • 40.00 ml salted baby capers, rinsed, drained
  • 62.50 ml chopped flat-leaf parsley
  • 1 long red chilli, seeds removed, finely chopped
  • Mixed salad leaves, to serve
  • Roasted kipfler potatoes, to serve
Instructions:
  • Preheat your oven to 160°C. Arrange the tomatoes, cut-side up, on a baking tray lined with parchment paper. Roast for 7-8 minutes until they are softened. Allow them to cool to room temperature.
  • In a small bowl, combine lemon juice and extra virgin olive oil. Season with sea salt and freshly ground black pepper to enhance the flavors.
  • Combine roasted tomatoes with olives, capers, parsley, and chili in a bowl. Drizzle with a touch of lemon vinaigrette and gently toss to coat.
  • Preheat your barbecue or chargrill pan to medium-high heat. Brush the tuna with extra oil, season it, and cook for 1-2 minutes on each side until it is lightly charred but rare in the center.
  • Plate the roasted kipfler potatoes and layer the tuna on top. Combine the salsa with the remaining vinaigrette and drizzle over the tuna before serving.

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