Grilled Tuna Loin.

Season the steaks with sea salt and a small amount of olive oil. Place tuna steaks onto the hot grill or bbq and cook for approximately 1-2 minutes on each side. You want the middle to still be blush red.
To cook the tomatoes, heat the olive oil and balsamic vinegar on a medium heat. Add tomatoes and roll around until the tomatoes start to soften and set aside, keep at room temperature.For the remoulade, place grated celeriac into a bowl with a good pinch of salt and leave for 5 minutes to soften. Add mayonnaise, chives and lemon juice, stirring to combine. Set aside.Serve the grilled tuna with a nice spoon of the remoulade. Place tomatoes on top and a good sprinkle of the garden herbs and dress with reserved roast tomato liquor.

• 4 x 180g Tuna Steaks
• 1 Punnet Cherry Tomatoes
  (preferably on the vine)
• 100ml Extra Virgin Olive Oil
• 50ml Balsamic Vinegar
• 2 Celeriac Grated or
  Finely Julienned
• 1 Bunch Chives Chopped
• 1 Cup Mayonnaise
• 1 Lemon Juiced
• ½ Bunch Parsley Picked
• ½ Bunch Dill Picked
• ½ Bunch Mint Picked
• 50g Sea Salt