Cooking time: 2 min – Prep time: 15 min – Serves: 4
Ingredients
4 tuna steaks
Salt and pepper
Olive oil
For the salsa verde:
10 green olives
2 teaspoons capers
1 red onion
1 celery stalk
1 red onion
Half a green bell pepper
A few mint leaves
The juice and zest of one lemon
2 tablespoons olive oil
1 tablespoon wine vinegar
Preparation:
1. Prepare your salsa verde: finely chop the ingredients and mix them with olive oil, vinegar, and lemon. Season and chill in the fridge until ready to serve.
2. Season your tuna steaks with salt and pepper, drizzle with a little olive oil, and grill them on your hot Kokko for one minute on each side.
3. It’s ready—enjoy!
Tip: Serve on a bed of vegetables.
