Gino’s Tuna Steak with Garlic, Olive Oil & Chilli
Per serving: 445 cal’s / 22.7g fat / 4.6g saturates / 0.1g sugars / 1.1g salt
4 tablespoons extra virgin olive oil
2 tablespoons water
1½ tablespoons freshly squeezed lemon juice
1 garlic clove, finely chopped
1 tablespoon fresh oregano leaves, chopped
2 tablespoons capers in brine, rinsed and finely chopped
½ teaspoon dried chilli flakes
2 tablespoons chopped flat-leaf parsley
4 tuna steaks, about 250g each 2cm thick
Preheat a griddle pan until smoking hot, then reduce the heat to medium.
In a medium bowl, whisk the oil; with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt. Stir in the garlic, oregano, capers, chilli and parsley.
Lightly brush the tuna steaks with the spicy dressing and cook on the griddle pan for 2 minutes on each side.
Place a handful of rocket on four serving plates, then place a tuna steak on top each pile of leaves and drizzle over the remaining spicy dressing.