Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the ...

The tuna is mixed with briny capers, fruity green olives, crunchy celery and nutty melted gouda. It's served on buttered and grilled semolina bread that works beautifully, providing just the right ...

Tuna is a great filling fish and olives are brilliant ... Pop them into a large bowl along with the capers and sliced red onion. Add the other 2 tablespoons of olive oil, and the other half ...

In a baking dish, combine the olive oil, garlic, poblanos and capers. Roast for 20 minutes, until the poblanos are tender. Let cool until warm, then stir in the tuna and basil. Serve with lemon ...

Brighten up winter with these vibrant flavoured recipes. The fact is that breakfast without freshly sqeezed orange juice is like a day without sunshine.

Kim Terakes has sidestepped the issue by re-inventing the nicoise for the barbecue, using fresh grilled tuna and adding some capers to sharpen up the dressing.