Port Lincoln Tuna Steaks with Tomato Salad
Thick tuna steaks seared quickly on a smoking hot grill, served over a bright heirloom tomato and caper salad with fresh herbs.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Barbecue grill or heavy cast iron frypan
- •Tongs
- •Mixing bowl
- •Chef's knife
- •Serving platter
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 21 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 380 kcal
Instructions
- 1
Pat the tuna steaks completely dry with paper towel on both sides.
- 2
Rub the tuna steaks evenly with half the olive oil, sea salt flakes, and cracked pepper.
- 3
Combine the tomato wedges, sliced red onion, capers, and chopped parsley in a mixing bowl.
- 4
Drizzle the tomatoes with the remaining olive oil and red wine vinegar, then toss gently.
- 5
Heat a barbecue hotplate or heavy frypan over high heat until smoking hot.
- 6
Place the tuna steaks on the hotplate and sear for one minute without moving them.
- 7
Turn the steaks carefully and sear the other side for one minute for medium-rare.
- 8
Transfer the seared tuna to a warm board and rest for two minutes.
- 9
Scatter the wild rocket across a serving platter and spoon the tomato salad over top.
- 10
Thickly slice the tuna against the grain and arrange over the salad with lemon wedges.
Chef's tips
Ensure the barbecue or frypan is searing hot before adding the fish so you achieve a golden crust without overcooking the centre. Choose sustainably certified Southern Bluefin Tuna from Port Lincoln fisheries. Let the seasoned tomatoes sit for five minutes before cooking the fish to allow their natural juices to mingle with the vinegar.
Ingredient substitutions
- Southern bluefin tuna → Yellowfin tuna or swordfish steaks
- red wine vinegar → sherry vinegar or freshly squeezed lemon juice
- baby capers → finely chopped green Sicilian olives
Storage
Store leftover cooked tuna and salad in separate airtight containers in the fridge for up to one day.
Reheating
Enjoy leftover tuna cold or at room temperature, as reheating will overcook and dry out the delicate fish.
Common mistakes to avoid
- •Overcooking the tuna until dry and grey instead of searing briefly for a pink centre.
- •Cooking on a lukewarm pan, which stews the tuna rather than searing the exterior.
- •Salting the tomatoes hours in advance, which draws out too much moisture and makes them soggy.
Serving suggestions
Cooked Port Lincoln Tuna Steaks with Tomato Salad?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
