Fresh Tuna Marinara

The marinara sauce compliments the richness of the tuna meat, making a very enjoyable meal.

800g tuna

3T olive oil

400g cherry tomatoes, cut in half

4T chopped oregano

4T tomato paste

1T balsamic vinegar

60g capers

160g black olives, pitted and sliced in half

1T dried chilli

½ T lemon zest

salt and pepper

Preheat the oven to 180C.

Rinse the tuna and pat dry. Place in an ovenproof dish and brush over the olive oil on both sides of the tuna. Season with salt and pepper.  Add the tomatoes, capers, olives and chilli. Mix the lemon zest with the tomato paste and vinegar, and spread over. Bake for 15 minutes, check the tuna, turn and cook for an extra 5 minutes or until cooked to your liking.

Serve with oven baked potato wedges and fresh rocket drizzled with olive oil and balsamic vinegar.