Tuna Steaks with Salsa

Dani first cooked this for me at a bbq at her place. It was so tasty, I bought the recipe book myself. Ever since, I have made it regularly and I have used many different types of fish, not just tuna.

Salsa
1 tbs olive oil
2 shallots, finely chopped
200g green olives
35 g currants soaked in warm water for 10 mins
1 tbs baby capers
1 tbs sherry vinegar
2 tbs shredded mint

4 tuna steaks (about 150g each)
olive oil, for brushing
sea salt

To make the salsa, heat the oil in a frying pan over medium heat. Cook the shallots for 2-4 minutes, or until they are softened, but not browned, then add the olives, drained currants and capers. Cook for 2 minutes, stirring continuously, then add the vinegar and cook for 2 minutes, or until the liquid is reduced by about half. Remove the pan from the heat and keep the salsa warm until you're ready to dish up.

Preheat a barbeque chargrill late to medium-high direct heat. Brush the tuna steaks with olive oil, season them well with sea salt and freshly ground black pepper, and grill for 2-3 minutes each side for medium-rare, or until they are cooked to your liking. Stir the mint into the salsa and serve it immediately with tuna and a garlic mash.

Serves 4

Source: BBQ Food, Murdoch Books