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Seared tuna bruschetta

Name: Seared tuna bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250g vine-ripened cherry tomatoes; 1 tablespoon olive oil, plus extra to brush; 1/2 cup (150g) whole-egg mayonnaise; Juice of 1 lemon; 4 slices woodfired or sourdough bread; 1 garlic clove, halved; 4 x 150g tuna steaks; 1/3 cup (80g) black olive tapenade; 1 cup wild rocket

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Seared tuna bruschetta makes a gourmet starter for any special dining occasion.

250g vine-ripened cherry tomatoes
1 tablespoon olive oil, plus extra to brush
1/2 cup (150g) whole-egg mayonnaise
Juice of 1 lemon
4 slices woodfired or sourdough bread
1 garlic clove, halved
4 x 150g tuna steaks
1/3 cup (80g) black olive tapenade
1 cup wild rocket

Method

1.

Preheat the oven to 180°C.
2.

Place tomatoes on a baking tray, season and drizzle with oil. Roast for 6-8 minutes until softened. Combine mayonnaise and lemon juice in a bowl, then set aside.
3.

Meanwhile, preheat a chargrill pan over medium-high heat. Brush bread with oil and cook for 1-2 minutes each side until charred. Rub bread with cut side of garlic. Brush tuna with oil and season. Chargrill for 1-2 minutes each side for medium rare.
4.

Spread the bread with tapenade, top with the tuna, lemon mayonnaise and rocket, then serve with roasted tomatoes.