Seared Tuna Steak with Tomato, Caper and Olive Salsa

Imagine puttanesca sauce on a beautiful bit of seared tuna steak. That is what this is. It's more lemony and it doesn't even need a carb to go with it!

10-15 Minutes

Ingredients

(To Serve 2)

2 Tuna Steaks
3 Tablespoons Olive Oil
Salt & Pepper
3 Handfuls of Tomatoes of whatever shape and colour you fancy
2 Tablespoons Pitted Black Olives
2 Tablespoons Capers
A Shallot
2 Cloves Garlic
Handful of Fresh Parsley
A Lemon

Ingredients

Instructions

Prepare your tuna by covering in olive oil and rubbing with salt and pepper so that both steaks are coated in flavour. Set aside.
Prepare your salsa by dicing a selection of tomatoes, a shallot, olives, capers and a handful of fresh parsley. Grate 2 cloves of garlic.
Soften your shallot in a splash of olive oil in a pan over a medium-high heat. When softened add the minced garlic and tomatoes. Cook for a few minutes so that the tomatoes stew down a bit. Stir in the chopped olives and capers before adding a good whack of lemon zest and black pepper. Leave on a low heat whilst we attend to our tuna.
Get a non stick frying pan super hot and sear every side of the tuna for just under two minutes then place the steaks on a plate. It will be pink inside and this is fine and beautiful.
Stir some fresh parsley through the salsa and then plate up with your steak in the middle drizzled with the warm salsa. Top with extra parsley, black pepper and lemon juice. It's amazingly tasty and I hope that it makes your taste buds do big flips.