Grilled tuna with olives and caper relish

Name: Grilled tuna with olives and caper relish
Yield: 4
Ingredients: 2 Tbsp Extra virgin olive oil; 4 steaks Tuna (Main); 1 sprinkle Sea salt; 1 sprinkle Freshly ground black pepper; 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 Lemon, Zested; 1 pinch Salt & freshly ground pepper; 3 Tbsp Flat leaf (Italian) parsley, Roughly chopped

for 4 people

Reader Recipes

By Rosie Jones

This is a quick mid-week meal using the freshest of ingredients. The flavours are fresh and delicious!

Ingredients

2 Tbsp	Extra virgin olive oil
4 steaks	Tuna (Main)
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	Lemon, Zested
1 pinch	Salt & freshly ground pepper
3 Tbsp	Flat leaf (Italian) parsley, Roughly chopped

Directions

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.