Ingredients

• 125ml/4fl oz extra virgin olive oil
• 2 lemons
• juice and zest
• 1 tsp honey
• 1 small banana shallot
• finely chopped
• 50g/1¾oz green olives
• chopped
• 50g/1¾oz black olives
• chopped
• 1 garlic clove
• crushed or grated
• 2 tsp dried oregano
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 4 x fresh tuna steaks (about 150g/5½oz each)
• 2 plum tomatoes
• seeds removed and diced
• 2 tbsp capers
• roughly chopped
• 100g/3½oz rocket
• roughly chopped
• 4 slices sourdough bread
• 2 tbsp olive oil
• 1 garlic clove
• 1 plum tomato
• chopped and mashed with a little olive oil
• salt and freshly ground black pepper

Directions

• For the vinaigrette
• whisk the oil
• lemon juice
• lemon zest
• honey
• shallot
• olives
• garlic
• oregano
• salt and pepper together in a bowl and set aside.
• Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.
• Meanwhile
• combine the remaining vinaigrette with the tomatoes
• capers
• and rocket. Set aside.
• Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking.
• Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic
• place the smashed tomato on top and season with salt and pepper.
• Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.