Grilled tuna with Sicilian salsa
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Savour the flavours of Sicily with lightly seared tuna topped with olives, capers and semi-dried tomatoes.
Ingredients
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
Lemon(s)
1 medium, wedges, to serve
Instructions
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.
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