¼ cup white wine vinegar
¼ cup caster sugar
4 x 2cm thick tuna steaks
extra virgin olive oil for cooking and drizzling
¼ cup sliced black olives, drizzled with extra virgin olive oil<
¼ cup capers, rinsed, dried and drizzled with extra virgin olive oil
micro coriander, for garnish
salt, to taste
- Place white wine vinegar and caster sugar in a bowl and stir to combine. Peel zest from lemon, thinly slice and add to vinegar solution. Segment lemon and cut into pieces. Place lemon segments in a bowl and drizzle with extra virgin olive oil.
- Place a frypan over high heat. Drizzle tuna with olive oil and sprinkle with salt. Once frypan is really hot, add tuna and cook to your liking, about 3-4 minutes per side for medium. Remove from heat and drizzle with a splash of extra virgin olive oil.
- Place cooked tuna on serving plates, sprinkle with black olive slices, capers, candied lemon zest, and lemon segments. Garnish with micro coriander, drizzle with extra virgin olive oil, vinegar solution and season with salt.