Tuna and roast tomato, caper and olive salsa

Tuna and roast tomato, caper and olive salsa

(1) Rate it

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings
  • Capable cooks

Do all the prep work in the kitchen, then step outside to fire up the grill.

Featured in
Main recipes, Barbecue


  • 500g cherry tomatoes, halved
  • 4 tuna steaks (180g each)
  • Mixed lettuce, to serve
  • Roasted kipfler potatoes, to serve


  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pitted black olives, chopped
  • 2 tablespoons baby capers, rinsed, drained
  • 1/4 cup flat-leaf parsley, leaves chopped
  • 1 long red chilli, seeds removed, finely chopped


  • Step 1
    Preheat oven to 120C and line a baking tray. Place the tomatoes on the tray and roast for 1 hour until dry. Preheat barbecue to medium high.
  • Step 2
    In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.
  • Step 3
    Combine the roasted tomatoes, olives, capers, chilli and parsley in a bowl. Gently toss with a little of the lemon vinaigrette to moisten.
  • Step 4
    Brush the tuna with the vinaigrette and season. Cook the tuna on the barbecue for 1-2 minutes each side until cooked on the outside but still rare in the middle.
  • Step 5
    Toss the salad leaves with remaining vinaigrette.
  • Step 6
    Divide kipflers between 4 plates and top with tuna and salsa. Serve with salad.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1682 kj


  • 23g

    Fat Total

  • 4g

    Saturated Fat

  • 3g


  • 44g


  • 81mg


  • 227.52mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Taste tip: Serve the salsa over freshly cooked spaghetti and pair it with the grilled tuna for a delicious pasta dish.

  • Author: Valli Little, Food director – delicious.
  • Image credit: (N/A)
  • Publication: Taste.com.au

Source: taste.com.au


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