Tuna with cherry tomatoes, capers and herbs
2 baby, cut into wedges
2 bunch(es), havled
2 medium, halved
Tuna, cooked without added fat
600 g, 4 x 150g steaks
3 clove(s), thinly sliced
Fresh red chilli
1 whole, desseded, finely chopped
250 g, red and yellow grape variety
Capers, rinsed, drained
1 tbs, chopped
Fresh flat-leaf parsley
2 tbs, chopped
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Serve tuna with tomato mixture, grilled vegetables and lemon.