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
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500g cherry tomatoes, halved
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4 tuna steaks (180g each)
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Mixed lettuce, to serve
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Roasted kipfler potatoes, to serve
Vinaigrette
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2 tablespoons lemon juice
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1/3 cup extra-virgin olive oil
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1/3 cup pitted black olives, chopped
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2 tablespoons baby capers, rinsed, drained
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1/4 cup flat-leaf parsley, leaves chopped
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1 long red chilli, seeds removed, finely chopped
Method
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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.
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Step 2
In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.
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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.
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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.
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Step 5
Toss the salad leaves with remaining vinaigrette.
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Step 6
Divide kipflers between 4 plates and top with tuna and salsa. Serve with salad.