Marinade the tuna in orange juice, olive oil, orange zest, thyme and keep in the refrigerator for at least 15min. In a small oven tray roast the onions mixed with turmeric and some olive oil and leave until well browned. In another tray roast the red peppers with olive oil until browned and mix together with the onions and toss in the cherry tomatoes in half’s. Grill the tuna until medium and remove from heat, once onions are cold mix in balsamic vinegar, rocket and pine nuts toss well and serve underneath the tuna

Serves 2

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