Chef James Lydon

This delicious and easy-to-prepare dish is one of Chef Jim’s favorites.

BBQ Tuna Steaks with Roasted Capsicum and Rocket Butter

4 180g tuna steaks
125g softened butter
1 garlic clove, chopped
Handful of rocket (arugula) leaves, chopped
10 basil leaves, chopped
1 red capsicum, roasted, peeled and finely diced
Salt and pepper to taste

To make butter, combine all ingredients to form a paste.  Set aside.  Heat barbecue to hot. Oil tuna steaks lightly and cook for 2-3 minutes on each side until medium rare.  Serve with a dollop of flavored butter and a fresh green salad.