I wasn’t originally planning to write up a proper recipe for this Griddled Tuna with Roasted Vegetable Salsa. It’s not because we didn’t enjoy eating it – indeed it’s quite the opposite and we both found it to be a perfect Monday night dinner. Rather it just seemed a little too simple.
I know that a recipe doesn’t have to be complicated to be good. In this case it’s a modest collection of nice ingredients that are cooked in the most simple of ways. Oven-roasting the vegetables brings out their natural sweetness – contrasted with a little sharpness from some balsamic vinegar. Griddling the tuna steak with a spritz of lemon lets it shine without being overwhelmed by other flavours. Anyone could do that, right – so I thought writing it up as a recipe would be a little bit excessive.
Michael convinced me otherwise. He’s very supportive of my blog, even though he doesn’t read it and only really knows what food I write about when his friends and colleagues mention them to him a few days after he’s eaten it! For him to suggest that I should include a recipe is a good indication that he enjoyed it and he’s a very honest critic. I just hope that you like this simple dish as much as we did.
Griddled Tuna with Roasted Vegetable Salsa
This is one of those recipes where there don't seem to be enough ingredients to make a tasty meal, but trust me when I say that despite its apparent simplicity this tastes wonderful.
- 1 medium Red Onion peeled and chopped
- 1 Red Pepper deseeded and chopped
- 1 medium Courgette chopped into 1cm chunks
- 300 g Cherry Tomatoes halved
- 1 clove Garlic crushed
- 2 tbsp Olive Oil
- 1 tsp Sea Salt Flakes
- ½ tsp Freshly Ground Black Pepper
- 1 tbsp Balsamic Vinegar
- 2 Tuna Steaks about 130-150g each
- 1 Lemon
- Flatbreads to serve optional
Pre-heat the oven to 180°C.
Put the chopped vegetables into a large bowl. Drizzle over the olive oil and mix well, ensuring everything is well coated. Add in the salt, pepper and garlic and mix again. Spread out over a baking sheet and put into the oven.
After 20 minutes take the baking tray out of the oven and give everything a good stir. Sprinkle over the balsamic vinegar and return the vegetables to the oven for another 15-20 minutes.
Meanwhile, pre-heat a heavy griddle pan over a medium-high heat. Brush the tuna steaks with a little more oil. Add carefully to the pan before cooking for 3-4 minutes on each side. This time will vary depending on how thick your steaks are - you want them to still have a hint of pinkness in the middle but not be overcooked. Spritz a little lemon juice over each steak in the final minute or so of cooking, along with a little bit of salt and pepper to taste.
Divide the roasted vegetable mixture between two plates and top each with a griddled tuna steak.
Serve with flatbreads or any other side of your choice.