grilled tuna with green olive salsa



  • 2 tbsp olive oil
  • 4 tuna steaks, about 150g each
  • sea salt
  • freshly ground pepper

to serve:

  • 4 handfuls english spinach leaves
  • green olive relish (see below)
  • 4 lemon cheeks

Brush tuna steaks with olive oil  and season with salt and pepper. Heat a large non-stick frying pan over a high heat, add the tuna and cook for 2 mins each side. Remove from pan and slice each steak into small slices. Arrange on serving plates with spinach leaves,  relish and lemon cheeks.

green olive relish

  • 1/3 cup olive oil
  • 200g green olives, pitted and sliced
  • 2 celery stalks, finely diced
  • 1 tbsp red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 fresh red chilli, finely diced
  • grated zest of 1 lemon
  • sea salt
  • freshly ground black pepper
  • 3 tbsp roughly chopped fresh flat-leaf parsley

Stir all the ingredients together in a bowl until combined.  Taste for seasoning and adjust.


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