Yellow Fin Tuna and Buffalo Mozzarella

Salad
70ml extra-virgin olive oil
12 small vine-ripened tomatoes, halved
3 tablespoons capers (if salted, soak in cold water)
24 fresh basil leaves, torn
36 fresh marjoram leaves, roughly torn
360g Italian buffalo mozzarella or fresh New Zealand mozzarella (not the aged, firm mozzarella)
1 medium garlic clove, minced
juice of 2 lemons
salt
cracked pepper

Tuna
900g yellow fin tuna, cut into 150g pieces
salt
pepper

Salad
In a bowl place 50ml of the olive oil, tomato halves, capers, basil and marjoram. Slice the mozzarella into 18 pieces and add to the salad along with the garlic and lemon juice. Season with salt and pepper. This can be made 3 hours in advance.

Tuna
Remove the tuna pieces from the refrigerator an hour prior to cooking to allow them to reach room temperature. In a large fry pan, heat the remaining olive oil until shimmering. Season the tuna and sauté each side for 20 seconds. Remove and slice in half.

Assembly
Divide and arrange the tuna and salad equally amongst the plates, then use the juice that has accumulated in the bowl to pour over the salad as a dressing.

Serves 6

Preparation Time 25 minutes
Cooking Time 2 minutes
Degree of Difficulty 2