Ingredient:
4 tbsp olive oil
Juice of ½ lemon
3 garlic clove, crushed
4×175 g (6 oz) tuna steaks, about 2.5 cm (1 in) thick
Salt and black pepper
Lime wedges and fennel tops, to garnish
Salad leaved, to serve
Fennel and tomato relish:
1 small fennel bulb, chopped
2 ripe but firm tomatoes, finely chopped
2 tbsp olive oil
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp tapenade
1 garlic clove, chopped
Method:
Combine the olive oil, lemon juice, and garlic in a large non-metallic dish. Add the tuna steaks and turn to coat. Cover dish and leave to marinate in the refrigerator, turning occasionally, for about 1 hour.
Meanwhile, make the relish: put the fennel, tomatoes, olive oil, lemon juice, tapenade, and garlic into a bowl, and stir well to combine.
Remove the tuna from the marinade, reserving the marinade. Cook the tuna under a hot grill, 7 cm (3 in) from the heat, basting once or twice with the reserved marinade, for 3-4 minutes on each side.
Season the tuna with salt and pepper, and top with the fennel and tomato relish. Garnish with lime wedges and fennel tops before serving with a simple salad.
4 tbsp olive oil
Juice of ½ lemon
3 garlic clove, crushed
4×175 g (6 oz) tuna steaks, about 2.5 cm (1 in) thick
Salt and black pepper
Lime wedges and fennel tops, to garnish
Salad leaved, to serve
Fennel and tomato relish:
1 small fennel bulb, chopped
2 ripe but firm tomatoes, finely chopped
2 tbsp olive oil
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp tapenade
1 garlic clove, chopped
Method:
Combine the olive oil, lemon juice, and garlic in a large non-metallic dish. Add the tuna steaks and turn to coat. Cover dish and leave to marinate in the refrigerator, turning occasionally, for about 1 hour.
Meanwhile, make the relish: put the fennel, tomatoes, olive oil, lemon juice, tapenade, and garlic into a bowl, and stir well to combine.
Remove the tuna from the marinade, reserving the marinade. Cook the tuna under a hot grill, 7 cm (3 in) from the heat, basting once or twice with the reserved marinade, for 3-4 minutes on each side.
Season the tuna with salt and pepper, and top with the fennel and tomato relish. Garnish with lime wedges and fennel tops before serving with a simple salad.
