Step: 1/8

Crush the chillies. Mix with the paprika and oil.

Step: 2/8

Place the tuna steaks in the chilli oil, turn to coat and marinate for 1 hour in the fridge.

Step: 3/8

Drain and chop the capers. Peel and dice the onions.

Step: 4/8

Drain the tomatoes and reserve 2 tbsp of the oil. Chop the tomatoes.

Step: 5/8

Mix the tomato pieces with the onions, capers, vinegar and tomato oil. Season with salt and pepper.

Step: 6/8

Wash the oregano, shake dry and roughly chop the leaves. Add to the tomato caper vinaigrette.

Step: 7/8

Remove the tuna from the marinade. Grill the steaks under a hot grill for 1 minute on each side until sealed but still pink inside.

Step: 8/8

Coarsely flake the tuna and mix it with the tomato caper vinaigrette. Stand for 15 minutes and serve.