Tuna with Capers


30ml capers
15ml cake flour
15ml butter
4 tuna steaks, ±180g each
30ml good olive oil
sea salt and white pepper to taste
200g black olive tapenade
a handful fresh, tiny wild rocket leaves
If you have ever wondered about a simple and delicious way to prepare and serve tuna, this is it! The hearty, full flavours are perfect served with a small green salad and buttery chardonnay.


1.Dry the capers well and toss them lightly in the flour with a fork. Heat the butter in a small frying pan and cook the capers until they are crisp.
2.Rub each side of the tuna steaks with olive oil, sprinkle a little salt and pepper evenly over the fish and fry in a heated pan for about 2 minutes on each side. Slip the pan into a warm oven for a few minutes if you prefer them to be cooked a little more.
3.Place each tuna steak on a plate, spoon over some tapenade, then sprinkle with the crisp capers and a few rocket leaves. Serve immediately.

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