Tuna steaks are so different from canned tuna, that it’s like a different fish. This delicious salsa goes perfectly with the strong flavour of the tuna. Serves 4
4 (100g) tuna steaks
1 large handful fresh basil leaves, chopped
3 cloves garlic, minced
4 Tbsp olive oil
to taste, sea salt and black pepper
1 small red onion, finely diced
3 medium tomatoes, roughly diced
2 Tbsp small capers, drained and rinsed
1 cup mixed pitted olives
- Pat the fish dry with paper towel. In a medium-sized bowl, combine the basil, garlic and oil. Brush both sides of the fish with some of the basil mixture, season with salt and pepper and set aside for a few minutes.
- Add the onion, tomato and capers to the remaining basil mixture to make the salsa, and mix well. Cut half the olives into slivers. Stir into the salsa, season to taste with salt and pepper and a squeeze of lemon juice. Set aside.
- Heat a fry pan to medium hot and cook the tuna steaks for about 2 minutes each side or until just cooked through. (Do not overcook as it becomes very dry.)
- Divide the rocket between four plates, top with a tuna steak, add the salsa and scatter with the remaining whole olives.
- Serve with a wedge of lemon and a side salad.