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Grilled tuna with salsa verde and tomato salad

Grilled tuna with salsa verde and tomato salad

Total Time
25 min
20 min
5 min
Zesty salsa and an Italian-themed tomato salad are the perfect partners to succulent tuna steaks. For best results, sear tuna quickly on a very hot grill.


Red onion

1 medium, halved, thinly sliced


400 g, chopped

Pitted kalamata olives

½ cup(s), halved, (80g)

Olive oil

1 tbs

Balsamic vinegar

1 tbs

Dried oregano

½ tsp

White sugar

¼ tsp

Raw tuna

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 tbs


1 clove(s), chopped

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Olive oil

1 tbs

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. Place onion, tomatoes, olives, oil, vinegar, oregano and sugar in a large bowl. Season with salt and pepper. Toss gently to combine.
  3. 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.