Tuna with caper & olive salsa

Detailed step-by-step description of how to cook the dish "Tuna with caper & olive salsa". Try it by all means

Recipe «Tuna with caper & olive salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 02 minutes. To make this dish at home by prescription from the author Gomer would need: 20 semi-dried tomatoes, 4 tbsp salted baby capers*, rinsed, 12 black olives, pitted, sliced, 1/4 cup chopped flat-leaf parsley, 1 long red chilli, seeds removed, thinly sliced , 2 tbsp lemon juice, 1/3 cup extra virgin olive oil, plus extra to brush, 4 x 125g tuna steaks , 100g baby salad leaves, Lemon wedges, to serve.

Ingredients:

• 20 semi-dried tomatoes 
• 4 tbsp salted baby capers*, rinsed 
• 12 black olives, pitted, sliced 
• 1/4 cup chopped flat-leaf parsley 
• 1 long red chilli, seeds removed, thinly sliced 
• 2 tbsp lemon juice 
• 1/3 cup extra virgin olive oil, plus extra to brush 
• 4 x 125g tuna steaks 
• 100g baby salad leaves 
• Lemon wedges, to serve 

Instructions

1. To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli. Combine lemon juice and olive oil, season with salt and pepper, then set aside 2 tablespoons and add the rest to the salsa mixture. Toss to combine.
2. Heat a chargrill or non-stick frypan over high heat. Brush tuna with a little oil and, when the grill is hot, sear for 1-2 minutes on each side. (Make sure it's still rare in the middle as it will continue to cook once removed from the heat.)
3. Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.