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Tuna with a spiced tomato salsa


  • Heat ¼ cup olive oil in a heavy-bottomed pan and gently sauté the red onion, chillies and garlic until tender.
  • Then gently toss the olives, anchovies and tomatoes with the sautéed vegies and oil, parmesan, a little salt, quite a bit of ground pepper and the basil. Taste for seasoning.
  • Spray the tuna steaks all over with oil, season and cook on a preheated ridged grill (or BBQ) to medium-rare.
  • Serve the fish on a bed of the salsa with a drizzle of fresh oil.


  • olive oil
  • ½ smallish red onion, finely chopped
  • 2 medium chillies, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 8 pitted black olives, finely sliced
  • 4 anchovies, finely chopped
  • 6-8 tomatoes, diced
  • ¼ cup freshly grated parmesan
  • sea salt & freshly ground pepper
  • 10 or so small basil leaves, torn
  • 4 x 180 gm tuna steaks
  • olive oil spray

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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