BBQ Tuna Steaks & Smashed Cucumber Salsa
by Philip.
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
4 x Tuna steaks (160g)
15g coriander
15g mint
15g parsley
2 spring onions
2 cloves Garlic
1 small knob of ginger
30 ml olive oil
1 pound medium size baby potatoes
Cherry vine tomatoes
½ a cucumber peeled
3 pickled gherkins
4 silverskin pickled onions
1 tbsp. Whole grain mustard
1 medium tomato quartered
15g parsley
15g mint
50 ml olive oil
1 tbsp. maple syrup or honey
For the Tapenade
Sides
Smashed Cucumber Salsa
Directions
BBQ Tuna Steak with Spuds and vine tomatoes Instructions
Start with the tapenade. Blitz all the ingredients using the pulsing function of a food processor. Spread the mixture evenly covering the tuna steak all over. Place in the fridge to marinate for at least 1.5 hours or overnight.
Boil the baby potatoes in ample water for approx. 25 min. Cool them down and cut them in half.
Get the BBQ ready. Once the embers/ hot plate are in full blast, add the halved baby potatoes with the flat surface facing the BBQ. They will be nicely charred within 10 min
Then add the tuna steak. Barbecue them for about 5 min each side. Last add the vine cherry tomatoes.
Smashed Cucumber Salsa Instructions
Blitz all the ingredients together in a food processor by pulsing a few times until you get a crumbly consistency.
To Serve
Arrange the Tuna Steak potatoes and charred cherry tomatoes in a neat formation. Add the Smashed cucumber salsa on the side or cover the tuna steaks with it.
Recipe Note
These steaks are a winner for the lovers of fresh tuna, the dish is very simple to put together and you can get things done while you sip on your favorite bevie. When it comes to herbs they usually come in 30g to 50g packs. So you will need to use about half a pack for each herb here, inclusive of stalks.
This is a super easy zingy salsa to match the fatty meaty flavour of the tuna steaks. I tend to make more than required as the guests seem to dip everything in it.