Dressed in a fennel seed and pepper mix, these tasty tuna steaks are crisscrossed on the grill and kissed by sweet balsamic salsa.
- Preheat oven to 160°C. Brush a baking tray with oil to grease. Line with non-stick baking paper.
- Place tomatoes and shallot on the prepared tray. Drizzle over 1 tablespoon of oil. Sprinkle with sugar. Season with salt and pepper. Roast for 50 minutes or until tender. Set aside to cool slightly.
- Combine tomatoes, shallot, chilli, vinegar and the remaining oil in a medium bowl. Cover with plastic wrap and place in the fridge.
- Meanwhile, place the fennel seeds in a mortar and pound with a pestle until crushed. Season with pepper and stir to combine.
- Sprinkle fennel mixture over the tuna.
- Heat a barbecue grill on high. Drizzle a little oil over the tuna and season lightly with salt. Cook the tuna on grill for 2 minutes each side for medium or until cooked to your liking.
- Add the basil to the tomato mixture and combine. Divide the tuna among serving plates. Top with salsa to serve.
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