Thon Provençal (Grilled Tuna Steaks with Tomatoes, Olives and Capers)
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Ingredients
- 4 fresh tuna steaks
- 300 g cherry tomatoes, halved
- 60 g black olives, pitted and halved
- 2 tbsp capers, drained
- 2 garlic cloves
- 10 g fresh basil leaves
- 3 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 38 g
- Carbohydrate
- 3.9 g
- of which sugars
- 2.7 g
- Fat
- 12.8 g
- of which saturates
- 2 g
- Fibre
- 2.8 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a frying pan over a high heat.
- 2
Season the tuna steaks and sear for 2-3 minutes on each side for a pink centre, or longer if you prefer it cooked through, then set aside to rest.
- 3
Add the remaining olive oil and garlic to the pan and cook for 30 seconds, then add the cherry tomatoes and cook for 4-5 minutes until starting to soften.
- 4
Stir in the black olives and capers and cook for 1 more minute.
- 5
Squeeze over the lemon juice and scatter with basil leaves.
- 6
Spoon the tomato, olive and caper mixture over the tuna steaks to serve.
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