200g Thick Tuna Steak
1Tsp Olive Oil
1 Red Chilli, finely sliced
50g Wild Rocket
- Rub the olive oil over the tuna steak and season with salt and pepper.
- Heat a frying pan or BBQ until very hot. Add the tuna and sear for 1 minute on each side. Remove from the pan and allow to rest for 5 minutes.
- Slice the tuna into thin slices and place on a large serving plate. Drizzle over the Lucy's Lemon & Caper dressing and top with the chilli and rocket.