Flash-fried tuna and tomato salad

Preparation

Half or slice if large (we used a mixture of red and gold santini, rosa, green tiger and jester) the mixed tomatoes. Finely chop the garlic cloves. Drain the capers.

Method

1. 1 Heat 1 tbsp of the oil in a large, non-stick frying pan.
2. 2 Season the tuna steaks and add to the pan.
3. 3 Cook for 2-3 minutes each side, so that the tuna is rare in the centre.
4. 4 Remove the fish from the pan and cut it into chunky pieces.
5. 5 Arrange on a platter with the tomatoes and parsley.
6. 6 Add the remaining oil to the pan, with the garlic.
7. 7 Sizzle for a minute, remove from the heat and stir in the balsamic vinegar and capers.
8. 8 Spoon over the tuna and tomatoes, and serve with crusty bread.