- 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.