This recipe is easy to make and really tasty! Try it out!


  • 4 (about 180g each, 2cm thick) tuna steaks
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons olive oil
  • 2 medium (about 300g) red capsicums, halved, deseeded, cut into 1cm cubes
  • 100g feta, crumbled
  • 100g pitted green olives, thinly sliced crossways
  • 1/2 cup loosely packed coarsely chopped fresh continental parsley
  • Freshly ground black pepper
  • 200g natural yoghurt
  • 1 Lebanese cucumber, finely shredded
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried mint
  • 1 garlic clove, crushed
  • Pinch of salt
  • 30cm-square piece muslin (or a clean tea towel)


  1. To make the tzatziki, combine yoghurt, cucumber, oil, lemon juice, mint, garlic and salt in a bowl. Line a sieve with muslin or a clean tea towel. Place tzatziki in sieve over a bowl. Tie muslin tightly to enclose tzatziki. Cover with plastic wrap and place in fridge for 4 hours to strain.
  2. Meanwhile, place tuna in a shallow dish. Sprinkle with oregano and drizzle with oil. Turn to coat. Cover with plastic wrap and place in fridge for 1 hour to marinate.
  3. Combine capsicum, feta, olive and parsley in a bowl, and toss to combine. Taste and season with pepper. Set aside.
  4. Preheat a barbecue or chargrill on high. Add tuna and cook for 2 minutes each side for medium-rare or until cooked to your liking. Divide capsicum salad among plates. Top with tuna and a dollop of tzatziki. Serve immediately.