Griddled and Seared Tuna and roast tomato, caper and olive salsa

Serves 4 Prep time 10mins Cooking time 1hour

Ingredients: 500g cherry tomatoes, halved 4 tuna steaks (180g each) Mixed lettuce, to serve Roasted potatoes, to serve

Vinaigrette: 2 tablespoons lemon juice 1/3 cup extra-virgin olive oil 1/3 cup pitted black olives, chopped 2 tablespoons baby capers, rinsed, drained 1/4 cup flat-leaf parsley, leaves chopped 1 long red chilli, seeds removed, finely chopped

Method: Step 1 Preheat oven to 120C and line a baking tray. Place the tomatoes on the tray and roast for 1 hour until dry. Preheat griddle pan to medium high. Step 2 In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper. Step 3 Combine the roasted tomatoes, olives, capers, chilli and parsley in a bowl. Gently toss with a little of the lemon vinaigrette to moisten. Step 4 Brush the tuna with the vinaigrette and season. Cook the tuna on the griddle pan for 1-2 minutes each side until cooked on the outside but still rare in the middle. Step 5 Toss the salad leaves with remaining vinaigrette. Step 6 Divide roasted potatoes between 4 plates and top with tuna and salsa. Serve with salad.