Grilled Tuna Tomato Olive Caper Salsa

Ingredients

• 4 Tbsp Cobram Estate Picual Extra Virgin Olive Oil
• 1 tsp crushed black pepper
• 1 Tbsp lemon thyme, finely chopped
• 4 tuna cutlets, each about 150g
• Salt
• Juice of 1 lemon
• 1 tomato, diced
• 1 Tbsp baby capers
• 1 hard-boiled egg, cut in small pieces
• 1 Tbsp Ligurian or Niçoise olives
• 3 leaves of basil, finely chopped

Method

1. Place 2 Tbsp Cobram Estate Picual Extra Virgin Olive Oil on a plate and mix with crushed pepper and lemon thyme. Coat tuna cutlets with this preparation.
2. Grill tuna cutlets for about 2 minutes on each side. Season tuna with salt.
3. Meanwhile, lightly combine remaining Cobram Estate Picual Extra Virgin Olive Oil, lemon juice, diced tomato, baby capers, egg, olives and basil.
4. Serve fish on plates, spooning a little salsa over each portion.