Grilled Tuna with Roast Tomatoes and Spanish olives

Instructions

Preheat the oven to 150°C/300°F/gas 2.

Mix the cherry tomatoes, garlic, 5 tablespoons of the oil and oregano (or marjoram) in a bowl before pouring everything onto a baking tray. Roast for around 15 to 20 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled. Remove from the oven and leave to cool.

Once they’ve cooled, add the tomatoes to a salad bowl, scraping in the delicious juices from the baking tray, then stir through the capers and olives.

Ideally, for the next stage you should use a ridged griddle pan. If you don’t have one of these, use a heavy-duty cast-iron frying pan instead. Heat the griddle pan until it’s very hot before adding the remaining oil. Season the tuna steaks and add them to the pan – don’t overcrowd the pan – if you’ve got a large grill or barbecue, then of course they can be cooked all at the same time. I love rare tuna, which means that the steaks need only a minute or so on each side, but grill the tuna according to how well cooked you like them.

Place the tuna steaks on plates and put the tomatoes on top and around the sides of the steaks. Eat immediately.

Author's Comments

Spain is the largest producer of olives in the world.

The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña.

Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc.

It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

For more information please visit www.olivesfromspain.co.uk

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