This recipe brings together a main and a side, each one very simple to prepare. For a heartier meal, couscous makes a great addition—you can even cook it ahead of time and fold it into the salad.
- 4 center-cut tuna steaks, each about 1 inch thick and 6 to 8 ounces
- 1/2 cup extra virgin olive oil
- Coarsely cracked or ground black pepper
- 2 tablespoons red wine vinegar or more to taste
- 1 clove garlic, minced
- 1 cup pitted, brine-cured olives, such as red and/or green Cerignola, coarsely chopped
- 2 cups red and yellow grape tomatoes, halved lengthwise
- 4 ounces fresh mozzarella, drained and diced
- 6 large leaves fresh basil, chopped, plus extra sprigs for garnish
- Lemon wedges for serving
Trim any skin or dark spots from the tuna steaks, then lightly oil both sides and generously season with the pepper. Put the vinegar in a medium bowl and whisk in the remaining olive oil. Stir in the garlic, olives, tomatoes, mozzarella, and basil. Set aside.
Set up your grill for direct grilling and preheat to medium-high. Arrange the tuna steaks on the grill grate and grill, turning once, until the steaks are marked on the outside and the desired degree of doneness is reached, such as 3 to 4 minutes per side for medium-rare. Indoors, you can use a grill pan or contact grill, or even a cast iron skillet to sear the steaks. Transfer the steaks to plates and divide the salad between them. Garnish with fresh sprigs of basil. Serve with lemon wedges for squeezing.
Yields 4 generous servings.