Grilled tuna steaks with tomato and pepper salsa

Name: Grilled tuna steaks with tomato and pepper salsa
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 yellow capsicums/bell peppers, roasted and finely diced; 2 yellow capsicums/bell peppers, roasted and finely diced; 1 small red onion, finely diced; 4 teaspoons Spiced Tomato Chilli Pickle; ½ cup flat-leaf parsley leaves, shredded; 2 tablespoons small capers, washed; 125 ml/4 fl oz extra-virgin olive oil; ½ teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 20 ml/¾ fl oz olive oil; 4 X 150 g/5 oz yellowfin tuna steaks (see Note); 2 red capsicums/bell peppers, roasted and finely diced; 2 red capsicums/bell peppers, roasted and finely diced; 4 ripe tomatoes, peeled, seeded and finely diced; ½ teaspoon sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 X 150 g/5 oz yellowfin tuna steaks (see Note)
20 ml/

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

To make the salsa, combine all ingredients. Set aside until ready to serve.
Brush each tuna steak with oil and season with pepper and cayenne. Char-grill, grill or barbecue steaks on medium—high heat for 3 minutes. Turn steaks and cook for an extra minute, leaving them quite rare in the centre to retain maximum moisture. Remove from heat and sprinkle with sea s