Grilled tuna with salsa verde and tomato salad
1 medium, halved, thinly sliced
400 g, chopped
Pitted kalamata olives
½ cup(s), halved, (80g)
500 g, (buy 4 x 125g steaks)
Fresh flat-leaf parsley
1 cup(s), firmly packed leaves
Salted anchovies in oil, drained
2 medium, cured, (2 x 4g fillets)
Capers, rinsed, drained
1 clove(s), chopped
Fresh lemon rind
1 tsp, finely grated
2 x 3 second spray(s)
- To make salsa verde, process parsley, anchovies, capers, garlic and lemon rind in a food processor until finely chopped. With motor running, add lemon juice, oil and 2 tablespoons water and continue processing until well combined. Transfer to a bowl. Season with salt and pepper. Cover and set aside.
- Place onion, tomatoes, olives, oil, vinegar, oregano and sugar in a large bowl. Season with salt and pepper. Toss gently to combine.
- Pat tuna steaks dry with paper towel. Lightly spray both sides with oil and season with salt. Heat a large non-stick grill pan over high heat. Cook tuna for about 2 minutes on each side or until cooked to your liking. Serve tuna with tomato salad and salsa verde.