125ml/4fl oz extra virgin olive oil
2 lemons, juice and zest
1 tsp maple syrup
50g/1¾oz green olives, chopped
50g/1¾oz black olives, chopped
1 tbsp garlic infused oil
2 tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
4 x fresh tuna steaks (about 150g/5½oz each)
2 plum tomatoes, seeds removed and diced
2 tbsp capers, roughly chopped
100g/3½oz rocket, roughly chopped
Serves - 4
For the vinaigrette, whisk the oil, lemon juice, lemon zest, maple syrup, olives, garlic infused oil, oregano, salt and pepper together in a bowl and set aside.
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.
Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.
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.
Serve the tuna steaks topped with the salsa.
Recipe adapted from: Good Food