| | Grilled tuna with marinated tomato salad
Grilled tuna with marinated tomato salad
Grilled tuna with marinated tomato salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Combine vinegar and eschalot in a bowl and set aside for 10 minutes. Stir in peppadew, thyme, chilli flakes and 1/4 cup (60ml) olive oil. Season with sea salt and freshly ground black pepper, then set dressing aside.
  2. Cook beans in a saucepan of boiling salted water for 3-4 minutes until just tender. Drain and refresh, then set aside.
  3. Preheat a barbecue or chargrill pan to medium-high heat. Brush tuna with remaining 1 tablespoon oil and season. Cook for 2 minutes each side to sear. Slice thinly.
  4. Combine beans, tomato, onion, parsley and half the dressing in a large bowl and gently toss to coat. Divide salad among plates, top with tuna and drizzle with remaining dressing to serve.
Time for preparing:
8 min.


  • 1/4 cup (60ml) white balsamic vinegar
  • 3 eschalots, finely chopped
  • 50g peppadews (see notes), thinly sliced
  • 1 tablespoon finely chopped thyme leaves
  • 1 teaspoon dried chilli flakes
  • 1/3 cup (80ml) extra virgin olive oil
  • 100g green beans, trimmed, halved
  • 100g yellow beans, trimmed, halved
  • 4 x 200g tuna steaks
  • 2 large tomatoes, cut into 3cm wedges
  • 1 red onion, thinly sliced
  • 1 cup roughly chopped flat-leaf parsley