Seared Tuna With Polenta Cakes - cooking recipe

Ingredients

6 oz polenta
4 tbsp olive oil
2 oz pitted black olives, roughly chopped
2 oz capers
1 clove garlic, minced
1 None shallot, minced
2 tsp lemon zest
1 tbsp lemon juice
4 (6 oz) tuna steaks
None None lemon wedges and salad, to serve

Preparation

Bring 4 cups water to a boil. Slowly whisk in polenta. Add 2 tbsp olive oil. Reduce heat to low and simmer, stirring, for 10 mins, until very thick. Season. Turn out onto a clean work surface and shape into 8 cakes. Set aside for 1 hour to set.
Meanwhile, for the caper and olive relish, mix together olives, capers, garlic, shallot, lemon zest, lemon juice and remaining oil. Season and set aside.
Heat a grill pan or frying pan over high heat. Cook polenta cakes for 2 mins per side, until golden. Set aside and keep warm. Add tuna steaks and cook for 2-3 mins per side. Serve immediately with polenta cakes, caper and olive relish, lemon wedges and salad.