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Tuna with a spiced relish


  • Heat the oil in a large heavy-bottomed pan and gently saute the garlic and chilli until softish.  Then add the tomatoes, olives, capers and anchovies. Briefly toss and add the basil and parmesan. Mix well, taste for seasoning and set aside.
  • Cook the tuna on a lightly oiled ridged grill (or BBQ) to the desired degree, seasoning with salt.
  • Briefly blanch the spinach in lightly salted, boiling water and drain well.
  • To serve, place a mound of spinach on individual plates and top with the tuna and a spoonful of the relish.


  • 6 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 small red chilli, sliced
  • 1 punnet cherry tomatoes, quartered
  • 6 pitted black olives, finely chopped
  • 1 heaped tbsp drained capers
  • 3-4 anchovies, finely chopped
  • 12 fresh basil leaves, torn
  • 1 heaped tbsp freshly grated parmesan
  • olive oil spray
  • 4 x 180 gm tuna steaks, trimmed of any bloodlines
  • sea salt
  • a generous amount of baby spinach leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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