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- New
Ingredients
Method
- 200g ripe tomatoes
- 12 kalamata olives, halved
- 1 tbsp capers
- ½ sliced red onion
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 quality tuna steaks
- Handful of chopped parsley
- Slice the tomatoes and lay on 2 plates with a sprinkling of sea salt. Mix the onion, capers, olives, oil and vinegar with some seasoning and spoon on top of the tomatoes. Brush the tuna steaks with some more oil and seasoning, and leave to come to room temperature.
- Sear the tuna in a very hot pan for 2 mins on each side, then leave to rest for 2 mins. Serve on top of the tomato salad, scatter with parsley, and enjoy with some crusty bread.
20 mins
2 serving
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