Seared tuna minute steak
Impress your guests with this delightful meal
SERVES 4 Preheat a large non-stick frying pan, chargrill pan or barbecue over high heat. Season 4 x 150-160g tuna steaks with salt and pepper and drizzle with 2 tbsp olive oil. Cook in batches 30 secs on one side and remove from pan without flipping. If you prefer your tuna well done, cook 30 secs each side and then transfer to a plate to rest 1-2 mins. Add remaining olive oil to the pan with 1 clove crushed garlic, 250g red grape tomatoes, 250g yellow grape tomatoes and a pinch of salt. Cook until tomatoes begin to burst, then add ¹/³ cup roughly chopped pitted kalamata olives, ¼ cup capers (rinsed and drained) and a crack of pepper. Add a handful of roughly chopped flat-parsley leaves and a handful of roughly chopped dill sprigs and stir through. To serve tuna as it is (pictured), spoon tomatoes over it. Squeeze lemon juice over top and finish with a drizzle of extra-virgin olive oil. To serve tuna with pasta, slice it into thin strips and combine with 400g of cooked spaghetti, tomato and herb sauce, 125ml of 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.