Tuna and roast tomato

Tasty Tuna and roast tomato, caper and olive salsa Recipe

Do all the prep work in the kitchen, then step outside to fire up the grill.
Tuna and roast tomato, caper and olive salsa
Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 4 person.


  • 500g cherry tomatoes, halved

  • 4 tuna steaks (180g each)

  • Mixed lettuce, to serve

  • Roasted kipfler potatoes, to serve


  • 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


  • 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.

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