Buffet Olives - Seared Tuna Steaks & Fresh Herb Salad with Lemon Stuffed Buffet Olives - The largest Table Olive producer in South Africa

Buffet Olives - Seared Tuna Steaks & Fresh Herb Salad with Lemon Stuffed Buffet Olives - The largest Table Olive producer in South Africa

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Seared Tuna Steaks & Fresh Herb Salad with Lemon Stuffed Buffet Olives

INGREDIENTS

2 fresh tuna steaks (200g each) Good quality olive oil 15 Lemon Stuffed Buffet Olives (or more to taste) 1/2 a cup each of fresh parsley, fresh coriander and wild rocket (leaves torn by hand) 1 small shallot, finely chopped (or a baby onion) 2 tsp baby capers (or roughly chopped normal capers) 1 Medium lemon, zested and juiced 3 or 4 cooked (boiled) baby potatoes, per person, to serve Fresh Parmesan cheese slithers to garnish

METHOD

1. Getting all your prep done will help a lot as this is a very quick meal to cook. 2. Very lightly cover the tuna steaks with a little olive oil (using your fingers or a basting brush) 3. Season the steaks liberally with ground sea salt and pepper and set aside to rest for 15min. 4. At this time, place the potatoes in a pot with cold salted water and bring to the boil and cook until done. 5. While the potatoes are cooking, prepare your salad by placing all the leaves into a bowl. Combine the olives with the shallots, capers and lemon zest and a little olive oil and lemon juice according to taste. Pour over the salad and mix. 6. Then fry the tuna steaks for 1-2 minutes on each side using a very hot griddle pan or fry pan. Do not overcook the steaks, they should be nice and pink on the inside with a good sear on the outside. When the steaks are cooked to your liking, remove and set aside for 2 min. 7. Cut your cooked baby potatoes in half and then plate your meal by placing a steak on each surrounded by the baby potatoes and covered with the fresh herb salad. 8. For extra zing, sprinkle the Parmesan cheese slithers over the top and a splash of olive oil.

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INGREDIENTS

2 fresh tuna steaks (200g each) Good quality olive oil 15 Lemon Stuffed Buffet Olives (or more to taste) 1/2 a cup each of fresh parsley, fresh coriander and wild rocket (leaves torn by hand) 1 small shallot, finely chopped (or a baby onion) 2 tsp baby capers (or roughly chopped normal capers) 1 Medium lemon, zested and juiced 3 or 4 cooked (boiled) baby potatoes, per person, to serve Fresh Parmesan cheese slithers to garnish

METHOD

1. Getting all your prep done will help a lot as this is a very quick meal to cook. 2. Very lightly cover the tuna steaks with a little olive oil (using your fingers or a basting brush) 3. Season the steaks liberally with ground sea salt and pepper and set aside to rest for 15min. 4. At this time, place the potatoes in a pot with cold salted water and bring to the boil and cook until done. 5. While the potatoes are cooking, prepare your salad by placing all the leaves into a bowl. Combine the olives with the shallots, capers and lemon zest and a little olive oil and lemon juice according to taste. Pour over the salad and mix. 6. Then fry the tuna steaks for 1-2 minutes on each side using a very hot griddle pan or fry pan. Do not overcook the steaks, they should be nice and pink on the inside with a good sear on the outside. When the steaks are cooked to your liking, remove and set aside for 2 min. 7. Cut your cooked baby potatoes in half and then plate your meal by placing a steak on each surrounded by the baby potatoes and covered with the fresh herb salad. 8. For extra zing, sprinkle the Parmesan cheese slithers over the top and a splash of olive oil.