Cut the olives into ‘petals’, about three per olive. Put them in a large bowl with the capers. Slice the cherry tomatoes in half and add them to the bowl. Make the niçoise garnish an hour before if you can, just to take the chill out of the tomatoes if they have been refrigerated. Combine the garnish with a dressing made up of one part lemon to three parts olive oil.
Preheat the griddle pan. The secret to grilling at home is to make sure the pan is very hot as the last thing you want is your steak sticking to the pan. While it heats up, season the tuna steak with a paste made of a tablespoon of olive oil combined with one Knorr Stock Cube. Massage it into each tuna steak on both sides. Place the steaks on the pan.
To cook them so they’re still rare in the middle, it will take about 2 minutes on each side for tuna steaks that are about an inch thick. Take them off the heat to cook the second side, as there will be enough residual heat left in the pan. Spoon over the garnish, draining off the oil. Sprinkle with fresh herbs and a little olive oil, then season with sea salt.
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