Do all the prep work in the kitchen, then step outside to fire up the grill.

Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 4 person.

Ingredients

• 500g cherry tomatoes, halved

• 4 tuna steaks (180g each)

• Mixed lettuce, to serve

• Roasted kipfler potatoes, to serve

Vinaigrette

• 2 tablespoons lemon juice

• 1/3 cup extra-virgin olive oil

• 1/3 cup pitted black olives, chopped

• 2 tablespoons baby capers, rinsed, drained

• 1/4 cup flat-leaf parsley, leaves chopped

• 1 long red chilli, seeds removed, finely chopped

Method

• Step 1

  Preheat oven to 120C and line a baking tray. Place the tomatoes on the tray and roast for 1 hour until dry. Preheat barbecue to medium high.

• Step 2

  In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.

• Step 3

  Combine the roasted tomatoes, olives, capers, chilli and parsley in a bowl. Gently toss with a little of the lemon vinaigrette to moisten.

• Step 4

  Brush the tuna with the vinaigrette and season. Cook the tuna on the barbecue for 1-2 minutes each side until cooked on the outside but still rare in the middle.

• Step 5

  Toss the salad leaves with remaining vinaigrette.

• Step 6

  Divide kipflers between 4 plates and top with tuna and salsa. Serve with salad.