Equipment
Ingredients
vinaigrette
- 125 ml olive oil
- 2 lemon, juice and zest
- 7 g honey
- 100 g shallot, finely chopped
- 50 g olives, chopped
- 50 g black olives, chopped
- 1 garlic, crushed or grated
- 6 g dried oregano
- 3 g salt
- 1 g black pepper, freshly ground
tuna
- 4 fresh tuna steaks
salsa
- 2 plum tomatoes, seeds removed and diced
- 30 ml capers, roughly chopped
- 100 g arugula, roughly chopped
garlic and tomato bruschetta
- 4 sourdough bread
- 30 ml olive oil
- 1 garlic
- 1 plum tomatoes, chopped and mashed with olive oil
- 1 g salt
- ½ g black pepper
Nutrition (per serving)
Method
Whisk together the olive oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt, and pepper in a mixing bowl until combined.
Arrange the tuna steaks in a single layer in a shallow baking dish. Pour two-thirds of the vinaigrette over them to coat evenly. Cover and marinate in the refrigerator for 15 minutes.
Mix the remaining one-third of the vinaigrette with the diced tomatoes, chopped capers, and chopped arugula in a separate bowl to form the salsa.
Preheat a grill or griddle pan to medium-high heat, approximately 200°C (400°F).
Grill the marinated tuna steaks for 3-4 minutes per side until they reach an internal temperature of 52°C (125°F) for medium-rare.
Brush sourdough slices with olive oil and grill for 1-2 minutes per side. Rub with a raw garlic clove, top with mashed tomatoes, and season with salt and pepper.
Plate the grilled tuna steaks and top with the prepared tomato salsa. Serve the bruschetta on the side.
Chef's Notes
- Ensure the grill is fully preheated to prevent the tuna from sticking.
- Do not marinate the tuna for longer than 30 minutes as the acid in the lemon juice will begin to 'cook' the fish and change its texture.
Storage
Refrigerator: 2 days — Store tuna and salsa in separate airtight containers.
Reheating: Tuna is best served cold or at room temperature if leftover to avoid toughening.
