Grilled tuna with capsicum feta salad and tzatziki

Grilled tuna with capsicum feta salad and tzatziki

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
Fish recipes, Fish & seafood recipes


  • 4 (about 180g each, 2cm thick) tuna steaks
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons olive oil
  • 2 medium (about 300g) red capsicums, halved, deseeded, cut into 1cm cubes
  • 100g feta, crumbled
  • 100g pitted green olives, thinly sliced crossways
  • 1/2 cup loosely packed coarsely chopped fresh continental parsley
  • Freshly ground black pepper


  • 200g natural yoghurt
  • 1 Lebanese cucumber, finely shredded
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried mint
  • 1 garlic clove, crushed
  • Pinch of salt


  • 30cm-square piece muslin


  • Step 1
    To make the tzatziki, combine yoghurt, cucumber, oil, lemon juice, mint, garlic and salt in a bowl. Line a sieve with muslin or a clean tea towel. Place tzatziki in sieve over a bowl. Tie muslin tightly to enclose tzatziki. Cover with plastic wrap and place in fridge for 4 hours to strain.
  • Step 2
    Meanwhile, place tuna in a shallow dish. Sprinkle with oregano and drizzle with oil. Turn to coat. Cover with plastic wrap and place in fridge for 1 hour to marinate.
  • Step 3
    Combine capsicum, feta, olive and parsley in a bowl, and toss to combine. Taste and season with pepper. Set aside.
  • Step 4
    Preheat a barbecue or chargrill on high. Add tuna and cook for 2 minutes each side for medium-rare or until cooked to your liking. Divide capsicum salad among plates. Top with tuna and a dollop of tzatziki. Serve immediately.


  • 2237 kj


  • 33g

    Fat Total

  • 9g

    Saturated Fat

  • 51g


  • 796.83mg


  • 6g

    Carbs (sugar)

  • 7g

    Carbs (total)

All nutrition values are per serve


Allow 4 hours straining time for the tzatziki

  • Author: Amanda Kelly
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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