Tuna steaks with rocket and corn salad

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

  • 25 min
  • Medium
  • 4 persons
Tuna steaks with rocket and corn salad


  • 800 g filet fresh tuna
  • 1 sprig rosemary
  • 1 sprig fennel
  • 4 cloves garlic
  • 100 ml extra virgin olive oil
  • 100 g rocket leaves
  • 70 g corn salad
  • 1 blood orange (100 g)
  • 8 black olives
  • balsamic vinegar
  • salt & pepper
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Rinse and pat dry the tuna filet and cut into small steaks.
  2. Prepare the marinade. Mince the rosemary leaves, fennel and garlic, and mix with the olive oil until blended. Sprinkle one tablespoon of Vegeta on the tuna steaks, place them into the prepared marinade and leave for about 10 minutes to marinate.
  3. Remove the steaks with a slotted spoon and sear in a hot skillet on both sides (ensuring the tuna stays pink in the centre). Add some of the remaining marinade.
  4. Arrange a bed of rocket leaves and corn salad on serving plates. Add some diced blood orange and olives, and drizzle with olive oil and vinegar. Arrange the tuna steaks on top. Drizzle with a little marinade and serve.

Chef's tip: Perfectly cooked tuna steaks should be well seared on the outside, and pink and soft inside. Tuna dries out easily so keep it juicy by adding the steaks to the olive oil before it gets too hot, and flipping only when the bottom side is seared.

Nutritional values

Energy 521 kcal / 2.178 kJ
Per 100 g of product Source: Podravka d.d.