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You can't go wrong with these tuna steaks aromatised with rosemary and served on a flashy bed of rocket and corn salad combined with specks of blood orange.


1 sprig of rosemary
1 sprig of fennel
4 cloves of garlic
100 ml extra virgin olive oil
800 g fillet of fresh tuna, rinse and pat dried, cut into steaks
1 tbsp Vegeta Delight vegetable stock powder
100 g rocket leaves
70 g corn salad
1 blood orange (100 grams)
8 black olives
Balsamic vinegar
Black pepper

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons25 min

  • 1 Marinade: Combine and mince the rosemary leaves, fennel and garlic. Add 50 ml olive oil and mix until blended.
  • 2 Sprinkle tuna with Vegeta Delight vegetable stock powder, place in the marinade and let stand 10 minutes.
  • 3 Heat up a frying pan and sear tuna steaks, ensuring they remain pink in the centre. Add some more of the remaining marinade.


Perfectly cooked tuna steaks should be well seared on the outside, and pink and soft inside. Tuna dries out easily so make sure to keep it juicy and silken by adding tuna steaks to the moderately hot but not too hot olive oil and by flipping the steak only when the bottom side is seared.


On a plate arrange a bed of rocket leaves and corn, add blood orange, olives and drizzle with remaining olive oil and vinegar. Arrange tuna steaks over the top and drizzle with the marinade.

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