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Ingredients

500g cherry tomatoes, halved
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
1/3 cup pitted kalamata olives, chopped
2 tablespoons salted baby capers, rinsed, drained
1/4 cup chopped flat-leaf parsley
1 long red chilli, seeds removed, finely chopped
4 x 180g tuna steaks
Mixed salad leaves, to serve
Roasted kipfler potatoes, to serve

Method

Step 1 Preheat oven to 160oC. Place tomatoes, cut-side up, on a baking paper-lined baking tray and roast for 7-8 minutes until softened. Cool to room temperature.
Step 2 Whisk lemon juice and extra virgin olive oil in a small bowl, then season with sea salt and freshly ground black pepper.
Step 3 In a separate bowl, combine roasted tomatoes with olives, capers, parsley and chilli. Gently toss with a little lemon vinaigrette to moisten.
Step 4 Preheat barbecue or chargrill pan to medium-high heat. Brush tuna with extra oil and season. Cook for 1-2 minutes each side until tuna is lightly charred but rare in the centre.
Step 5 Divide roasted kipfler potatoes among plates and top with tuna. Toss salsa with remaining vinaigrette, then spoon over tuna to serve.

Tuna with roasted tomato, caper and olive salsa

How to make Tuna with roasted tomato, caper and olive salsa

Ingredients

Method