By Keith Abela – Prep/Cook time: 20min, Serves: 2
Ingredients
2 x 250g Fresh tuna steaks
6 spring onions cleaned
2 tbsp olive oil
2 sprigs rosemary
Salt to taste
for the peaches
6 hard peaches quartered
12 cherry tomatoes, halved
1 tbsp capers
2 bay leaves
2 tbsp olive oil
1 tbsp honey
1 tbsp balsamic vinegar
1 red chilli, sliced (optional)
Method
Season the tuna steaks and spring onions with a little bit of salt, and rosemary leaves. Place on a kitchen towel and leave for 5 minutes. (this helps prevent it sticking)
Put a pan on a medium-high heat, and place your olive oil and peaches inside, saute for around 3 minutes.
Next add the tomato halves and cook for a further 2 minutes, and add the rest of the ingredients. Cook for an extra 3 minutes and reserve.
Preheat a grill on a high heat. Rub the tuna steaks with olive oil and grill for 4 minutes each side. Serve as needed.
