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Photo of Grilled tuna with Sicilian salsa by WW

Grilled tuna with Sicilian salsa

Total Time
35 min
15 min
20 min
Savour the flavours of Sicily with lightly seared tuna topped with olives, capers and semi-dried tomatoes.


Raw tuna

600 g, (4 x 150 steaks)

Baby potatoes

500 g, halved

Sugar snap peas

125 g, trimmed

Red capsicum

1 large, thinly sliced

Red onion

½ small, thinly sliced

Reduced-fat Italian dressing

¼ cup(s), (60ml)

Semi-dried tomatoes

100 g, coarsely chopped, (see note)

Black olives, drained

50 g, (kalamata), chopped, (about 12)

Capers, rinsed, drained

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped


1 medium, wedges, to serve


  1. Boil, steam or microwave the potatoes until tender. Drain. Cool for 15 minutes. Cook sugar snap peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender crisp. Drain and refresh in a large bowl of cold water. Drain and place in a large bowl. Add capsicum, onion, dressing and potatoes and toss gently to combine.
  2. Combine the tomatoes, olives, capers and parsley in a small bowl.
  3. Heat a barbecue or chargrill over high heat. Lightly spray tuna with oil and cook for 1–2 minutes each side for medium-rare or until cooked to your liking. Top tuna with salsa and serve with potato salad and lemon wedges.


SERVING SUGGESTION: Steamed broccolini, zucchini and green beans or mixed lettuce leaves.TIPS: You can use four 120g salmon fillets instead of tuna.Capers are sold in the condiments section of the supermarket. Once opened, keep them in the fridge and ensure they are covered in brine so they don’t dry out.Semi-dried tomatoes are softer than sun-dried tomatoes and are available from the deli counter or condiments aisle of most supermarkets.