Grilled tuna with tomato salsa

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.

4. 4

   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.

5. 5

   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.

6. 6

   Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.