1
Dry the capers well and toss them lightly in the flour with a fork. Heat the butter in a small frying pan and cook the capers until they are crisp.2
Rub each side of the tuna steaks with olive oil, sprinkle a little salt and pepper evenly over the fish and fry in a heated pan for about 2 minutes on each side. Slip the pan into a warm oven for a few minutes if you prefer them to be cooked a little more.3
Place each tuna steak on a plate, spoon over some tapenade, then sprinkle with the crisp capers and a few rocket leaves. Serve immediately.
