Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tuna and tomato salad with olives
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 200g ripe tomatoes on the vine
- sea salt flakes
- 12 kalamata olives, pitted and halved
- 1 tbsp capers
- ½ red onion, thinly sliced
- 1 tbsp olive oil, plus extra for the tuna
- 1 tbsp red wine vinegar
- 2 tuna steaks
- a handful flat-leaf parsley, chopped
- to serve (optional) crusty bread
Method
- STEP 1Slice the tomatoes, lay on two plates and sprinkle with sea salt flakes. Mix the olives, capers, red onion, olive oil and vinegar, and season. Spoon on top of the tomatoes and leave for 10 minutes.
- STEP 2Brush the tuna steaks with oil and some seasoning, then leave for 5 minutes to come to room temperature.
- STEP 3Heat a heavy frying pan or griddle until hot, then sear the tuna steaks for 1-2 minutes on each side depending on the thickness, then rest for 2 minutes. Serve on top of the tomato salad with the parsley sprinkled over, and crusty bread, if you like.
