20 semi-dried tomatoes
4 tablespoons (1/3 cup) salted baby capers, rinsed
12 black olives, pitted, sliced
1/4 cup chopped flat-leaf parsley
1 long red chilli, seeds removed, thinly sliced
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
4 x 125g tuna steaks
100g baby salad leaves
Lemon wedges, to serve


To make the salsa
1. Place tomatoes in a bowl with capers, olives, parsley and chilli
2. Combine lemon juice and olive oil, season with salt and pepper 
3. Set aside 2 tablespoons and add the rest to the salsa mixture
4. Toss to combine
5. Heat a char grill or non-stick fry pan over high heat
6. Brush tuna with a little oil when the grill is hot, sear 1-2 minutes each side
7. Make sure it's still rare in the middle will continue to cook once removed 
8. Cut each tuna steak into 3-4 pieces
9. Toss salad leaves with remaining dressing and pile onto plates
10. Add tuna pieces and divide the salsa between each plate
11. Serve with lemon wedges if desired





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