Black peppered tuna steak

 Ingredients

• 200g sashimi-grade tuna
• 5g black pepper
• 50g artichokes
• 10g black olives
• 60g steak tomatoes
• 5g spring onion
• 10g rocket salad 
• 10g onion
• 2 tsp olive oil, balsamic dressing and lemon juice

Method
Brush the fish with olive oil and sprinkle with salt and pepper.
To grill the tuna, heat a charcoal or stove top cast iron grill to maximum and grill each side for approximately two minutes.
The centre should be raw, like sushi or the tuna will be tough and dry.
Allow to stand for 5-10 minutes and serve.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Gently toss in artichokes, olives, tomato and onion to combine.
Serve the tuna on a bed of salad and garnish with spring onion and rocket salad.