4 tuna steaks, 1½ cm thick
1 tablespoon extra virgin olive oil
3 vine ripened tomatoes, seeded and chopped
1⁄2 cup extra virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 avocado, peeled and diced
pinch of chilli flakes – optional
2 handfuls wild rocket
250 grams dried linguine
Sauce: Combine the tomatoes, olive oil, lemon juice, garlic, avocado and the chilli flakes in a bowl. Season with salt and freshly ground pepper and gently stir to combine. Preheat a ridged grill plate or barbecue.
Brush the tuna steaks with oil and season with salt and freshly ground pepper.
Place on the hot grill and cook for about 1 minute each side – it is best seared on the outside and rare in the middle but it can be cooked for longer if it is too rare for your own taste.
Remove the tuna to a plate and leave to sit for 2 minutes then break into bite size pieces. Add to the salad and turn to mix through the dressing.
Cook the linguine in a large pot of boiling, well-salted water until al dente.
Drain and toss with 2 tablespoons of olive oil. Stir through half of the rocket and divide the pasta between warm serving bowls. Add the remaining rocket to the tuna and place on top of the linguine. Serve immediately.