Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper. Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the ...

Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until juices thicken slightly, 15-20 minutes. Stir tuna, capers and ...

Add 1 tbsp finely chopped coriander, 20g finely chopped sun-dried tomatoes ... Spoon the salsa on to plates and either serve ...

Cooked tuna holds up well to creamy sauces or oilier dressings — like this silky emulsion of lemon juice and good olive oil — and ingredients with more umami, like tomatoes or miso.