Tonno tonnato

by Ed Halmagyi


  • 4 x 170g centre-cut tuna steaks
  • 2 Tbsp extra virgin olive oil
  • salt and pepper
  • 185g can tuna in oil
  • 2 tsp capers
  • 4 anchovy fillets
  • ½ cup mayonnaise
  • 4 sticks celery, shaved
  • 2 red onions, shaved
  • 1 bunch rocket leaves
  • 2 lemons, halved
  • 2 Tbsp balsamic vinegar


1 Drizzle the tuna with olive oil and season with salt and pepper. Cook for 2 minutes each side on a hot ribbed griddle or barbecue plate.
2 Meanwhile, combine the caned tuna, capers, anchovies and mayonnaise in a blender and puree until smooth.
3 Spread the tuna mayonnaise on the plates, then top with carved tuna steak. Dress with celery, onion and rocket, as lemon half and a drizzle of balsamic.

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