Grilled tuna with celery leaf salsa

SERVES: 4 TIME TO MAKE: Less than 15 minutes

Delicious ’n healthy – make sure the tuna you use is sustainable.

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BRAAI RECIPES

INGREDIENTS

  • 4 tuna fillets, (about 200g each)
  • 1 glug PnP Finest extra-virgin olive oil
  • 1 pinch PnP salt
  • 3 PnP tomatoes, sliced
  • 350 grams PnP cocktail tomatoes

Salsa

  • 125 ml heart of celery leaves, (pale green inner leaves) chopped
  • 2 tbsp baby capers, or regular capers
  • 60 ml roughly chopped parsley
  • 2 tbsp roughly chopped mint
  • 1 lemon, juice and grated peel, plus wedges for serving
  • 60 ml olives, pitted and halved
  • 60 ml PnP Finest olive oil

METHOD

  • Heat a griddle pan over a high heat and coat with non-stick spray.
  • Rub fish with olive oil and season well.
  • Grill fish for 1-2 minutes per side, depending on thickness, until well browned but still pink in the middle.
  • Remove and allow to rest.
  • Place tomatoes on a platter and top with tuna.
  • Mix salsa ingredients together.
  • Season and serve spooned over fish.

More good ideas

  • Replace tuna with any other sustainable fish fillets.
  • Cook fish over medium hot coals on a well greased braai grid.