Recipe: Barbecued Tuna with black olive and cherry tomato salad

We have fantastic access to fresh seafood in this country and one of my favourites for summer, are lightly seared barbecued tuna steaks.

A good piece of fish can be a standalone as far as I’m concerned but Ill often partner it with a side salad, for added sustenance at mealtime.

On this occasion I have gravitated toward Italian flavours, making use of ripe cherry tomatoes, home grown basil and black olives (which I love). This is a very simple recipe and one that you can crank out on those weekends away, making use of the communal barbecues that are often about!

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Recipe: Barbecued Tuna, with black olive and cherry tomato salad

Prep time:  15 mins

Cook time:  5 mins

Total time:  20 mins

Serves: 3

Ingredients

Tuna

• 3 Tuna Steaks
• 1 handful fresh parsley
• 1 sprig rosemary
• 1 tbsp orange zest
• 1 tsp crushed garlic
• 1 tbsp olive oil
• A good pinch of salt and pepper

Salad

• 1 cup cherry tomatoes, sliced in half long ways
• ½ cup diced cucumber
• ¼ cup black olives, deseeded and sliced in half
• ½ cup basil leaves, coarsely chopped
• 1 tbsp olive oil
• ½ tbsp lemon juice
• Pinch of salt and pepper to taste

Instructions

Tuna

1. Preheat barbecue
2. Strip leaves from rosemary sprig, combine with parsley and chop finely
3. Combine herbs, orange zest, garlic, olive oil, salt and pepper in a medium size bowl
4. Apply marinade to each side of the tuna steak
5. Place steaks onto the barbecue, searing each side for 2 minutes (rare)

Salad

1. Combine all ingredients

Service is simple; a generous handful of salad served alongside the tuna steak

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