Grilled tuna with tomato salsa

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends.

By Donal Skehan
From Saturday Kitchen

Ingredients

  • 125ml/4fl oz extra virgin olive oil
  • 2 lemons, juice and zest
  • 1 tsp honey
  • 1 small banana shallot, finely chopped
  • 50g/1¾oz green olives, chopped
  • 50g/1¾oz black olives, chopped
  • 1 garlic clove, crushed or grated
  • 2 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 4 x fresh tuna steaks (about 150g/5½oz each)
  • 2 plum tomatoes, seeds removed and diced
  • 2 tbsp capers, roughly chopped
  • 100g/3½oz rocket, roughly chopped

For the garlic and tomato bruschetta

  • 4 slices sourdough bread
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 plum tomato, chopped and mashed with a little olive oil
  • salt and freshly ground black pepper
Print Friendly
Top