04 Jun

Tuna with caper & olive salsa

Recipe by Valli Little,
Photography by Ian Wallace,

Ingredients (serves 4)
* 20 semi-dried tomatoes
* 4 tbs (1/3 cup) 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 tbs lemon juice
* 1/3 cup (80ml) extra virgin olive oil, plus extra to brush
* 4 x 125g tuna steaks
* 100g baby salad leaves
* Lemon wedges, to serve


  1. To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli.
  2. 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.
  3. 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.)
  4. Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates.
  5. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.

Notes & tips: Salted capers are available from gourmet food stores.

[Source] Click here

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