Ingredients Jump to Instructions ↓

  1. 2 cups (240g) pitted black olives , rinsed

  2. 2 anchovy fillets

  3. 2 tablespoons capers , rinsed

  4. 1 garlic clove, crushed

  5. 1 tablespoon canola oil

  6. 1 teaspoon finely chopped lemon thyme

  7. teaspoon dijon mustard

  8. Grated rind and juice of 1/2 orange

  9. 4 x 130g tuna steaks

  10. cup (60ml) dry white wine

  11. Steamed baby potatoes , baby rocket , lemon wedges, to serve

  12. 1080, fat

  13. 12g, sat fat

Instructions Jump to Ingredients ↑

  1. To make tapenade, process olives, anchovies and capers until finely chopped but not a smooth paste. Transfer to a bowl and stir in garlic, oil, thyme, mustard, rind and 1 tablespoon of orange juice.

  2. Place tuna steaks in a shallow baking dish and spread each one with a tablespoon of tapenade. Pour around remaining orange juice and wine and cook under a preheated grill for 5 minutes, until fish is opaque but slightly translucent in centre.

  3. Serve fish with steamed baby potatoes, baby rocket with cooking juices spooned over and lemon wedges.


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