Buffet Olives - Grilled Tuna Steaks with Parsley Salad - The largest Table Olive producer in South Africa

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Grilled Tuna Steaks with Parsley Salad

INGREDIENTS

2 tuna steaks olive oil 15 Lemon Stuffed Buffet Olives (or more to taste) 1 shallot, finely chopped (or 1 Tbsp chopped onion) 1 tsp capers 1 lemon, zested and juiced ½ bunch parsley leaves (hand-torn) Cooked (boiled) baby potatoes to serve

METHOD

1. Rub the tuna steaks with olive oil and season well, with sea salt and ground black pepper. 2. Fry or grill for 2 minutes on each side (you still want the tuna to be pink in the middle). 3. Mix the Lemon Stuffed Buffet Olives with the chopped shallots, capers, lemon zest and hand-torn parsley. 4. Season well, and dress with the lemon juice and olive oil to your taste. 5. Serve with the tuna steak and some cooked baby potatoes cut in half and the parsley salad.

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INGREDIENTS

2 tuna steaks olive oil 15 Lemon Stuffed Buffet Olives (or more to taste) 1 shallot, finely chopped (or 1 Tbsp chopped onion) 1 tsp capers 1 lemon, zested and juiced ½ bunch parsley leaves (hand-torn) Cooked (boiled) baby potatoes to serve

METHOD

1. Rub the tuna steaks with olive oil and season well, with sea salt and ground black pepper. 2. Fry or grill for 2 minutes on each side (you still want the tuna to be pink in the middle). 3. Mix the Lemon Stuffed Buffet Olives with the chopped shallots, capers, lemon zest and hand-torn parsley. 4. Season well, and dress with the lemon juice and olive oil to your taste. 5. Serve with the tuna steak and some cooked baby potatoes cut in half and the parsley salad.