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

Serves 4

 

4 tablespoons extra virgin olive oil

2 tablespoons water

1½ tablespoons freshly squeezed lemon juice

Salt

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

Rocket leaves

 

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.