Tuna and roast tomato, caper and olive salsa

Recipes / Fish

Do all the prep work in the kitchen, then step outside to fire up the grill.

Recipe «Tuna and roast tomato, caper and olive salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 500g cherry tomatoes, halved, 4 tuna steaks, Mixed lettuce, to serve, Roasted kipfler potatoes, to serve, 2 tbsp lemon juice , 1/3 cup extra-virgin olive oil, 1/3 cup pitted black olives, chopped, 2 tbsp baby capers, rinsed, drained , 1/4 cup flat-leaf parsley, leaves chopped, 1 long red chilli, seeds removed, finely chopped.

Ingredients:

  • 500g cherry tomatoes, halved 
  • 4 tuna steaks 
  • Mixed lettuce, to serve 
  • Roasted kipfler potatoes, to serve 
  • 2 tbsp lemon juice 
  • 1/3 cup extra-virgin olive oil 
  • 1/3 cup pitted black olives, chopped 
  • 2 tbsp baby capers, rinsed, drained 
  • 1/4 cup flat-leaf parsley, leaves chopped 
  • 1 long red chilli, seeds removed, finely chopped 

Instructions

  1. Preheat oven to 120C and line a baking tray. Place the tomatoes on the tray and roast for 1 hour until dry. Preheat barbecue to medium high.
  2. In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.
  3. Combine the roasted tomatoes, olives, capers, chilli and parsley in a bowl. Gently toss with a little of the lemon vinaigrette to moisten.
  4. Brush the tuna with the vinaigrette and season. Cook the tuna on the barbecue for 1-2 minutes each side until cooked on the outside but still rare in the middle.
  5. Toss the salad leaves with remaining vinaigrette.
  6. Divide kipflers between 4 plates and top with tuna and salsa. Serve with salad.