Grilled Tuna with Piquant Salsa
Grilled Tuna with Piquant Salsa



  • 125ml olive oil
  • 2 lemons, zest and juice
  • 1 tsp runny honey
  • 1 chopped shallot
  • 50g chopped green olives
  • 50g chopped black olives
  • 1 crushed garlic clove
  • 2 tsp oregano
  • ½ tsp sea salt flakes
  • ¼ tsp crushed black pepper
  • 4 x 150g tuna steaks
  • 2 tomatoes, deseeded and diced
  • 2 tbsp chopped capers
  • 100g rocket leaves
  • Make a vinaigrette by whisking the oil, lemon zest and juice, honey, shallot, garlic, olives, oregano, salt and pepper together in a bowl. Lay the tuna steaks in a baking dish and cover with ⅔ of the vinaigrette, turning the tuna to coat. Cover with film and pop in the fridge for 15 mins to marinate.
  • Meanwhile, mix the tomatoes, capers and rocket with the remaining vinaigrette and set aside. Heat the grill to medium-high and grill the tuna for 4 mins on each side (for medium-rare), then serve topped with the salsa mixture and some grilled sourdough.
10 mins
4 serving

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