Fresh Charred Tuna Steak With Salsa Verde |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Oh, i love a bit of salsa verde. It translates simply as 'green sauce', and i may vary it frequently to include my favorite flavourings. This version is fantastic with most plain grilled or fried fish and is a perfect match for a fresh tuna steak. I like it quite rough, so i prefer to chop it by hand, but you can give it a quick blitz in the blender if you prefer. Ingredients:
2 anchovy fillets |
1 tablespoon capers packed in salt |
1 green chili, seeded and finely chopped |
1 garlic clove, crushed |
3 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh coriander |
2 teaspoons dijon mustard |
4 tablespoons olive oil |
1 tablespoon white wine vinegar |
800 g tuna steaks |
salt & freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
|
|