Heat 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.
Ingredients
- tomatoes on the vine 200g ripe
- sea salt flakes
- kalamata olives 12, pitted and halved
- capers 1 tbsp
- red onion ½, thinly sliced
- olive oil 1 tbsp, plus extra for the tuna
- red wine vinegar 1 tbsp
- tuna steaks 2
- flat-leaf parsley a handful, chopped
- crusty bread to serve (optional)
Method
-
Step 1
Slice 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.
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Step 2
Brush the tuna steaks with oil and some seasoning, then leave for 5 minutes to come to room temperature.
-
Step 3
Heat 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.
Nutritional Information
- Kcals 250
- Fat 8.6g
- Saturates 1.4g
- Carbs 5.3g
- Sugars 4.7g
- Fibre 2.6g
- Protein 36.4g
- Salt 1.7g
