Directions:
- Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced.
- Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside.
- Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.8 Kcal (2143 kJ) | ||
| Calories from fat | 235.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.16g | 40% | |
|---|---|---|---|
| Cholesterol | 98mg | 33% | |
| Sodium | 550.42mg | 23% | |
| Potassium | 730.05mg | 16% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 58.55g | 117% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 6mg | 200% | |
| Iron | 282.5mg | 1570% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 213.96 Kcal (896 kJ) | ||
| Calories from fat | 98.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 40% | |
|---|---|---|---|
| Cholesterol | 40.97mg | 33% | |
| Sodium | 230.11mg | 23% | |
| Potassium | 305.2mg | 16% | |
| Total Carbs | 1.06g | 1% | |
| Sugars | 0.27g | 3% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 24.48g | 117% | |
| Vitamin C | 14.2mg | 57% | |
| Vitamin A | 2.5mg | 200% | |
| Iron | 118.1mg | 1570% | |
| Calcium | 16.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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