Grilled rooibos scented Tuna

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INGREDIENTS

SERVES

4

METHOD

8 tuna loin steaks, about 80 g each
Olive oil
Salt and pepper

1 small handful of rooibos tea

To serve:
4 handfuls of fresh baby spinach
4 radishes
2 tablespoons capers
4 tablespoons olive oil
3 tablespoons lemon juice

Brush the tuna steaks with olive oil and season with salt and pepper.
Prepare your grill for high, direct heat. Place tuna steaks on grill. Throw the rooibos tea directly onto the charcoal and cover for 45 seconds, allowing the tuna to absorb the delicious flavours from the tea.

Toss together spinach, radishes, capers, olive oil and the lemon juice. Plate the salad and arrange the tuna on top.

Make sure the tuna you are using is not on the red list!

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