Seared tuna bruschetta

Cooking Fish Seared tuna bruschetta

Seared tuna bruschetta makes a gourmet starter for any special dining occasion.

Lables: Gluten free Shellfish free Wheat free
  1. Preheat the oven to 180°C.
  2. Place tomatoes on a baking tray, season and drizzle with oil. Roast for 6-8 minutes until softened. Combine mayonnaise and lemon juice in a bowl, then set aside.
  3. Meanwhile, preheat a chargrill pan over medium-high heat. Brush bread with oil and cook for 1-2 minutes each side until charred. Rub bread with cut side of garlic. Brush tuna with oil and season. Chargrill for 1-2 minutes each side for medium rare.
  4. Spread the bread with tapenade, top with the tuna, lemon mayonnaise and rocket, then serve with roasted tomatoes.

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250g vine-ripened cherry tomatoes
1 tbsp olive oil, plus extra to brush
1/2 cup whole-egg mayonnaise
Juice of 1 lemon
4 slices woodfired or sourdough bread
1 garlic clove, halved
4 x 150g tuna steaks
1/3 cup black olive tapenade
1 cup wild rocket

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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