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