Tuna with tomato and olive salsa with kale

Ingredients
• 100 g tuna steak (albacore or yellowfin)
• 150 g heritage tomatoes, chopped
• 25 g kalamata olives, sliced
• 20 g red onion, finely diced
• 10 g extra-virgin olive oil (about 2 tsp)
• 10 g lemon juice (about 2 tsp)
• Handful of fresh basil or parsley
• 80 g curly kale, stems removed
• Sea salt + black pepper

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Instructions
1. Make the salsa
Mix chopped tomatoes, olives, red onion, herbs, EVOO, and lemon juice. Season well with salt and pepper. Let it sit while you cook the tuna.
2. Sear the tuna
Pat dry and season. Heat a non-stick or griddle pan until very hot.
• 1 min per side = rare
• 1½–2 min = medium-rare
• 3 min = fully cooked
Rest for a minute off the heat.
3. Steam the kale
Steam for 3–5 minutes until bright green and just tender. Do while Tuna is finishing in pan.
Toss with a tiny splash of EVOO and a squeeze of lemon.
4. Assemble
Plate the tuna, spoon the tomato-olive salsa over the top, and serve with the warm kale on the side.