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Photo of Tuna with cherry tomatoes, capers and herbs by WW

Tuna with cherry tomatoes, capers and herbs

Total Time
30 min
15 min
15 min


Fennel bulb(s)

2 baby, cut into wedges


2 bunch(es), havled


2 medium, halved

Olive oil

1 tbs

Tuna, cooked without added fat

600 g, 4 x 150g steaks


3 clove(s), thinly sliced

Fresh red chilli

1 whole, desseded, finely chopped

Cherry tomatoes

250 g, red and yellow grape variety

Lemon juice

1 tbs

Capers, rinsed, drained

1 tbs

Fresh oregano

1 tbs, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over high heat. Lightly spray fennel, asparagus and lemon with oil. Cook fennel for 2–3 minutes each side and asparagus and lemon for 1–2 minutes each side or until vegetables are just tender and lemon has caramelised. Transfer to a plate and cover to keep warm.
  2. Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook tuna for 1–2 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  3. Heat remaining oil in same pan over medium heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add tomatoes, juice and capers and cook, stirring, for 2 minutes or until tomatoes soften and start to release their juices. Stir in oregano and parsley.
  4. Serve tuna with tomato mixture, grilled vegetables and lemon.


SERVING SUGGESTION: Baby rocket leaves. Add it: 4 x 35g slices ciabatta or gluten-free bread to serve. Swap it: Tuna for 4 x 125g skinless salmon fillets.