For once I’m sharing a fresh, summery recipe when it actually feels like summer outside! I reckon that requires a celebration. One involving gin + tonic ice lollies, preferably.
Speaking of summer though, this Italian tuna steak would actually work perfectly on the BBQ so if the sun sticks around you should totally get on that!
The best tuna steak I’ve ever had was in a tiny Sicilian restaurant on a scorching hot day so tuna just feels like a dish for sunny days.
This Italian tuna steak recipe takes less than 10 minutes and the salsa can be knocked together whilst the tuna cooks. This really is perfect for when you want to spend minimal time in the kitchen and maximum time chilling outside (which is always when the sun appears, right?).
On a side note: this garlic balsamic marinade is something you should definitely keep in your back pocket (not literally, obviously…). It’s so quick and versatile and adds flavour to everything from chicken to halloumi.
Seriously, balsamic marinated halloumi, skewered with some red onion & pepper and grilled = heaven. A little bonus recipe for ya there 😉
Once the tuna has soaked up all the delicious vinegary garlicky flavour, whack it in a hot frying pan – or even better, a griddle pan if you have one – and cook for a few minutes on either side. Whilst it sizzles away, roughly chop the salsa ingredients and mix with a glug of olive oil.
When it all comes together, this Italian tuna steak has SO much flavour. Salty black olives, a good whack of sharpness from the capers and just a hint of sweetness from fresh tomatoes. Keep it simple with the sides – this tuna doesn’t need anything fancy!
p.s. fancy making me very happy? Vote for me in the Great British Food magazine awards!
- 2 tuna steaks
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 tsp oregano
- 1 medium tomato
- 100g pitted black olives
- 1 tbsp capers
- handful parsley
- 1 tbsp extra virgin olive oil
- squeeze of lemon juice (about 1 tsp)
- Whisk the marinade ingredients together and add to a shallow bowl with the tuna steaks. Leave to marinade in the fridge for between 30 mins - 24 hours.
- To make the salsa, roughly chop the tomato, olives, capers and parsley. Mix together with the olive oil and lemon juice.
- To cook the tuna, heat a frying pan or griddle pan to a medium-high heat. Allow any excess marinade to drip off the steaks then add to the pan. Cook for 4-8 minutes (depending on thickness & preferred doneness), turning halfway through.