Grilled tuna with olives and caper relish
This is a quick mid-week meal using the freshest of ingredients. The flavours are fresh and delicious!
|2 Tbsp||Extra virgin olive oil|
|1 sprinkle||Sea salt|
|1 sprinkle||Freshly ground black pepper|
Olive and caper relish
|80 ml||Extra virgin olive oil|
|200 g||Black olives, Pitted and sliced|
|2||Celery stalks, Finely diced|
|2 Tbsp||Capers, finely chopped|
|1 Tbsp||Red wine vinegar|
|2 cloves||Minced garlic|
|1||Red chilli, Seeded and finely diced|
|1 pinch||Salt & freshly ground pepper|
|3 Tbsp||Flat leaf (Italian) parsley, Roughly chopped|
- Brush tuna steaks with olive oil and season with salt and pepper. Heat a large non-stick frying pan over high heat, cook tuna for two minutes each side. Remove from pan and serve with sauteed greens. Add some nuts to the greens for some extra texture and flavour, and serve with olive and caper relish.
- Stir all the relish ingredients together in a bowl until just combined. Taste for seasoning and serve over the tuna steaks.