Cabernet Sauvignon Limited Vintage 2008

A lightly styled wine with notes of white pepper perfectly complemented with a hint of earthiness on the palate. Light red in colour, this fine Cabernet Sauvignon is a wine ready to be enjoyed now.

Seared Tuna Steak with an Olive and Caper Salsa

Serves 4:

20 semi-dried tomatoes

1/3 cup capers, rinsed

12 Kalamata olives, pitted, sliced

1/4 cup chopped flat-leaf parsley

1 long red chilli, seeds removed, thinly sliced

2 tbs lemon juice

1/3 cup (80ml) extra virgin olive oil, plus extra to brush

4 x 125g tuna steaks

100g baby salad leaves

Lemon wedges, to serve

Method

To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli. Combine lemon juice and olive oil, season with salt and pepper, then set aside 2 tablespoons and add the rest to the salsa mixture. Toss to combine.

Heat a chargrill or non-stick frypan over high heat. Brush tuna with a little oil and, when the grill is hot, sear for 1-2 minutes on each side. (Make sure it's still rare in the middle as it will continue to cook once removed from the heat.)

Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.