Grilled tuna with caper berries and roasted plum tomatoes
Ingredients
- 4 x 180g tuna steaks
For the tuna marinade
- 200ml rapeseed oil
- 2tsp chopped rosemary
- 2tsp chopped thyme
- 2tsp chopped parsley
- 2 garlic cloves, grated
- 1tsp salt
- pinch of ground black pepper
- zest and juice of 1 lemon
For the salad
- 200g salad rocket
- 20 basil leaves
- 20 caper berries
- 40g pitted black olives, cut in half
- 50g parmesan shavings
- 20ml apple balsamic
For the plum tomatoes
- 16 baby plum tomatoes cut in half
- 4 garlic cloves, finely sliced
- 1tsp chopped thyme
- 150ml rapeseed oil
- 1tsp Maldon sea salt
- 1tsp ground black pepper
- 8g icing sugar
Method
- Mix together all the marinade ingredients in a bowl. Retain 50ml to dress the salad at the end, then coat the tuna with the rest of the marinade and marinate for a couple of hours in the fridge.
- For the tomatoes, preheat oven to 90C/Gas¼. Place the halved tomatoes on a baking tray. Mix all the other ingredients in a bowl and spoon over the tomatoes. Bake
- for 2 hours.
- Once the tomatoes are ready, put a grill pan over a medium heat and, once smoking, drop the marinated tuna steaks into your pan and grill for 2 mins on each side.
- Lay the tuna steaks onto plates. For the salad, toss the rocket and basil in the separated marinade and then layer on top of the tuna mixing the caper berries, olives, parmesan, and roasted tomatoes as you go.
- Finish with a drizzle of apple balsamic round the edge.
