tomatoes on the vine 200g ripe
sea salt flakes
kalamata olives 12, pitted and halved
capers 1 tbsp
red onion ½, thinly sliced
olive oil 1 tbsp, plus extra for the tuna
red wine vinegar 1 tbsp
tuna steaks 2
flat-leaf parsley a handful, chopped
crusty bread to serve (optional)
Slice the tomatoes, lay on two plates and sprinkle with sea salt flakes. Mix the olives, capers, red onion, olive oil and vinegar, and season. Spoon on top of the tomatoes and leave for 10 minutes.
Brush the tuna steaks with oil and some seasoning, then leave for 5 minutes to come to room temperature.