Grilled tuna with Sicilian salsa
600 g, (4 x 150 steaks)
500 g, halved
Sugar snap peas
125 g, trimmed
1 large, thinly sliced
½ small, thinly sliced
Reduced-fat Italian dressing
¼ cup(s), (60ml)
100 g, coarsely chopped, (see note)
50 g, (kalamata), chopped, (about 12)
Baby capers, rinsed, drained
Fresh flat-leaf parsley
1 tbs, chopped
1 medium, wedges, to serve
- 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.
- Combine the tomatoes, olives, capers and parsley in a small bowl.
- 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.