Ingredients
200g fresh tuna
60g tomatoes
60g fresh mussels
50g Greek olives
15g basil leaves
10g tomato fondue
10g parsley
Salt and pepper
3 tbsps extra virgin olive oil
Half lemon juice

Method

Cook the mussels and clams separ-ately in a little water in a covered pan for a minute or so, or until they open. Remove from their shells. Heat the tomato fondue gently in a little olive oil, then add the mussels and clams. Add some fresh mint, season and keep warm.

Place the tuna steak on a red-hot griddle and cook for three minutes. Then turn over to the other side and turn back again so that the tuna has a nice brown criss-cross effect on it. Keep warm.

For the salsa, chop some shallots, diced tomato concasse, sliced Greek olives, chopped basil, some lemon juice and drizzle extra virgin olive oil around the plate.

Arrange the mussels and clams in the middle of a plate and place the tuna on top. Spoon the salsa around it, garnish with some stir-fried sesame julienne of vegetables and deep-fried basil.

Joe Vella is an Executive Chef, Hilton Malta.

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