Seared Tuna Minute Steak

Ingredients

4 x 150–160 g (5½ –5¾ oz) tuna steaks

Sea salt flakes and ground black pepper

1/3 cup (80 ml) olive oil

1 clove garlic, crushed

250 g (9 oz) red grape tomatoes

250 g (9 oz) yellow grape tomatoes

1/3 cup (55 g) pitted kalamata olives, roughly chopped 1/4 cup (45 g) capers, rinsed and drained

Handful flat-parsley leaves, roughly chopped

Handful dill sprigs, roughly chopped

1 lemon, cut into wedges, to serve

Extra virgin olive oil, to drizzle

400 g (14 oz) cooked spaghetti, reserving ½ cup (125 ml) starchy pasta cooking water (optional)

Dried chilli flakes (optional)

Method

Preheat a large non-stick frying pan, char-grill pan or barbecue over high heat.

Season the tuna steaks with salt and pepper and drizzle with 2 tablespoons of the olive oil. Cook in batches for 30 seconds on one side and remove from the pan without flipping. If you prefer your tuna well done, cook for 30 seconds each side and then transfer to a plate to rest for 1–2 minutes.

Add the remaining olive oil to the pan with the garlic, tomatoes and a pinch of salt. Cook until the tomatoes begin to burst, then add the olives, capers and a crack of pepper. Add the herbs and stir through. To serve the tuna as it is (pictured), spoon the tomatoes over it. Squeeze the lemon juice over the top and finish with a drizzle of extra virgin olive oil.

To serve the tuna with pasta, slice it into thin strips and combine with the cooked spaghetti, tomato and herb sauce, reserved starchy pasta cooking water and a good glug of extra virgin olive oil. Finish with a squeeze of lemon juice and dried chilli flakes, if you like.