Photo of Grilled tuna with Sicilian salsa by WW

Grilled tuna with Sicilian salsa

8
6
4
SmartPoints® value per serving
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 potato

500 g, halved

sugar snap peas

125 g, trimmed

red capsicum

1 large, thinly sliced

red onion

½ small, thinly sliced

Taylors, Dressing, Italian

¼ cup(s), (60ml)

semi-dried tomatoes

100 g, coarsely chopped, (see note)

black olives, drained

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

baby 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.

Notes

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.

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