easiest way to prepare any night of the week Tuna with caper & olive salsa

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna with caper & olive salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna with caper & olive salsa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna with caper & olive salsa is something that I’ve loved my entire life.

Table of Contents


  • 20 semi-dried tomatoes
  • 4 tablespoons (1/3 cup) salted baby capers*, rinsed
  • 12 black olives, pitted, sliced
  • 1/4 cup chopped flat-leaf parsley
  • 1 long red chilli, seeds removed, thinly sliced
  • 2 tablespoons lemon juice
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to brush
  • 4 x 125g tuna steaks
  • 100g baby salad leaves
  • Lemon wedges, to serve


  • Step 1
    To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli. Combine lemon juice and olive oil, season with salt and pepper, then set aside 2 tablespoons and add the rest to the salsa mixture. Toss to combine.
  • Step 2
    Heat a chargrill or non-stick frypan over high heat. Brush tuna with a little oil and, when the grill is hot, sear for 1-2 minutes on each side. (Make sure it’s still rare in the middle as it will continue to cook once removed from the heat.)
  • Step 3
    Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.

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