Seared Tuna with Olive-Tapenade Vinaigrette and Rocket

Ingredients for Seared Tuna with Olive-Tapenade Vinaigrette and Rocket

• 120ml chopped mixed-olive tapenade

• 1/2 cup chopped red onion

• 1/2 cup chopped fresh basil

• 80ml extra-virgin olive oil plus additional for brushing

• 60ml white balsamic vinegar

• 2 teaspoons finely grated lemon peel

• 8 1/2-inch-thick diagonal baguette slices

• 110g ahi tuna steaks (each about 3/4 to 1 inch thick)

• 4 cups (packed) baby rocket

How to make Seared Tuna with Olive-Tapenade Vinaigrette and Rocket

Mix tapenade, onion, basil, 80ml oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.

Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.

Divide rocket among 4 plates. Cut tuna into slices; arrange atop rocket. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.