Grilled Tuna with Salsa
Grilled Tuna with Salsa



  • 125ml olive oil
  • 2 lemons, juice and zest
  • 1 tsp honey
  • 1 shallot, finely chopped
  • 50g each green and black olives, chopped
  • 1 crushed garlic clove
  • 2 tsp dried oregano
  • Salt and pepper
  • 4 fresh tuna steaks
  • 2 tomatoes, diced
  • 2 tbsp capers, chopped
  • 100g rocket, chopped
  • Make a vinaigrette by whisking the lemon, oil, honey, shallot, olives, oregano, garlic, and salt and pepper together in a bowl. Set aside.
  • Place the tuna steaks in a baking dish, and pour over 2⁄3 of the vinaigrette. Turn the fish over to coat well, then cover with film and place in the fridge for 15 mins. Meanwhile, combine the rest of the vinaigrette with the tomatoes, rocket, and capers, and set aside.
  • Heat a griddle pan and grill the tuna for 4 minutes on each side. Top with the tomato and caper mixture, and serve.
10 mins
4 serving
This recipe pairs perfectly with the Manyara Pinot Noir 2018 from Adelaide Hills, Australia.

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