Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends.
By Donal Skehan
From Saturday Kitchen
125ml/4fl oz extra virgin olive oil
2 lemons, juice and zest
1 tsp honey
1 small banana shallot, finely chopped
50g/1¾oz green olives, chopped
50g/1¾oz black olives, chopped
1 garlic clove, crushed or grated
2 tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
4 x fresh tuna steaks (about 150g/5½oz each)
2 plum tomatoes, seeds removed and diced
2 tbsp capers, roughly chopped
100g/3½oz rocket, roughly chopped
For the garlic and tomato bruschetta
4 slices sourdough bread
2 tbsp olive oil
1 garlic clove
1 plum tomato, chopped and mashed with a little olive oil
salt and freshly ground black pepper
For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside.
Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.
Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.
Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking.
Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.
Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.