INGREDIENTS
4 x 180g sashimi-grade Tuna steaks (see notes)
Sea salt and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
100g wild or baby rocket, washed and dried
1 lemon, quartered
METHOD
Make Walnut Sauce: Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.
Heat a barbecue or char-grill plate.
Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.
Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.
Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.
