800 grams tuna steaks
4 tablespoons olive oil
finely grated zest 1 lemon
2 cloves garlic, crushed
1 teaspoon fennel seeds, toasted and roughly ground
freshly ground black pepper
½ cup stuffed green olives, finely chopped
3 anchovy fillets, finely chopped
1 tablespoon capers, roughly chopped
1 teaspoon finely grated lemon zest
1 clove garlic, crushed
1 tablespoon chopped flat-leaf parsley
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper
2 lemons, thinly sliced and halved
13 cm wooden skewers, soaked in water
Cut the tuna into 2 cm cubes. Combine the marinade ingredients in a shallow dish. Add the tuna and turn to coat. Cover and leave for 1 hour.
Relish: Combine the ingredients in a bowl and season with freshly ground pepper. Add salt if needed.
To cook: Thread two pieces of tuna alternately with a bay leaf and a slice of lemon, onto each skewer. Season with sea salt and cook in a preheated sauté pan or ridged grill until done to your liking; 30 seconds each side will give you rare tuna.
To serve: Arrange the skewers on plates and serve with the relish.