Name: Tuna and tomato salad with olives
Total time: 20 min
Yield: Serves 2
Ingredients: 200g ripe tomatoes on the vine; sea salt flakes; 12 kalamata olives, pitted and halved; 1 tbsp capers; ½ red onion, thinly sliced; 1 tbsp olive oil, plus extra for the tuna; 1 tbsp red wine vinegar; 2 tuna steaks; a handful flat-leaf parsley, chopped; to serve (optional) crusty bread

Tuna and Tomato Salad with Olives on a White Plate

200g ripe tomatoes on the vine
sea salt flakes
12 kalamata olives
pitted and halved
1 tbsp capers
½ red onion
thinly sliced
1 tbsp olive oil
plus extra for the tuna
1 tbsp red wine vinegar
2 tuna steaks
a handful flat-leaf parsley
chopped
to serve (optional) crusty bread

Method

step 1
Slice the tomatoes, lay on two plates and sprinkle with sea salt flakes. Mix the olives, capers, red onion, olive oil and vinegar, and season. Spoon on top of the tomatoes and leave for 10 minutes.
step 2
Brush the tuna steaks with oil and some seasoning, then leave for 5 minutes to come to room temperature.
step 3
Heat a heavy frying pan or griddle until hot, then sear the tuna steaks for 1-2 minutes on each side depending on the thickness, then rest for 2 minutes. Serve on top of the tomato salad with the parsley sprinkled over, and crusty bread, if you like.