Method

• 1.
  Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking paper-lined baking tray and roast for 7-8 minutes until softened. Cool to room temperature.
• 2.
  Whisk lemon juice and extra virgin olive oil in a small bowl, then season with sea salt and freshly ground black pepper.
• 3.
  In a separate bowl, combine roasted tomatoes with olives, capers, parsley and chilli. Gently toss with a little lemon vinaigrette to moisten.
• 4.
  Preheat barbecue or chargrill pan to medium-high heat. Brush tuna with extra oil and season. Cook for 1-2 minutes each side until tuna is lightly charred but rare in the centre.
• 5.
  Divide roasted kipfler potatoes among plates and top with tuna. Toss salsa with remaining vinaigrette, then spoon over tuna to serve.