Ingredients

Method

• 2 x 250 g tuna steaks
• 4 T extra virgin olive oil
• 1 T butter
• 2 cloves garlic, chopped
• 300 g vine tomatoes
• 1 T caster sugar
• Fennel, sliced, for serving
• 4 T basil pesto
• Wild rocket, for serving
• Toasted pine nuts, for serving

Method

Ingredients

Preheat the oven to 200°C.

Place a pan over a high heat. Rub the tuna steaks in a mixture of 2 T olive oil, the butter and garlic, and quickly sear in the hot pan.

Cut slits into the vine tomatoes and scatter with caster sugar and the remaining olive oil. Roast for 15 minutes, or until cooked and plump.

Place the seared tuna on a bed of sliced fennel and spoon over the basil pesto. Top with the tomatoes, wild rocket and toasted pine nuts.