Seared tuna bruschetta

Seared tuna bruschetta

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Seared tuna bruschetta makes a gourmet starter for any special dining occasion.

Featured in
Quick meals, Starters recipes


  • 250g vine-ripened cherry tomatoes
  • 1 tablespoon olive oil, plus extra to brush
  • 1/2 cup (150g) whole-egg mayonnaise
  • Juice of 1 lemon
  • 4 slices woodfired or sourdough bread
  • 1 garlic clove, halved
  • 4 x 150g tuna steaks
  • 1/3 cup (80g) black olive tapenade
  • 1 cup wild rocket


  • Step 1
    Preheat the oven to 180°C.
  • Step 2
    Place tomatoes on a baking tray, season and drizzle with oil. Roast for 6-8 minutes until softened. Combine mayonnaise and lemon juice in a bowl, then set aside.
  • Step 3
    Meanwhile, preheat a chargrill pan over medium-high heat. Brush bread with oil and cook for 1-2 minutes each side until charred. Rub bread with cut side of garlic. Brush tuna with oil and season. Chargrill for 1-2 minutes each side for medium rare.
  • Step 4
    Spread the bread with tapenade, top with the tuna, lemon mayonnaise and rocket, then serve with roasted tomatoes.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication:



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