Tonno tonnato

Serves 4 people

  • 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.