Baked Tuna with Italian Topping

cook 20 mins
  • 4 tuna steaks, about 150 g (5 oz) each
  • 2 tablespoons olive oil, plus extra for oiling
  • 100 g (3 1/2 oz) tomatoes, chopped
  • 50 g (2 oz) pitted black olives, roughly chopped
  • 1 teaspoon drained capers
  • 1 teaspoon red wine vinegar
  • handful of basil, chopped
  • salt and pepper
  • Season the tuna steaks well, then brush all over with 1 tablespoon of the oil. Mix the remaining oil with the remaining ingredients.
  • Place the tuna steaks on a lightly oiled baking tray. Top with the tomato mixture. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the fish is opaque and the tomatoes are lightly charred. Serve immediately with a green salad.
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