[ RECIPE ] Tuna Steak with Salsa Verde

I’m writing this post fairly quickly today because the laptop has been left on for a while and it’s pretty hot underneath! I’ve had to get into the bed to avoid burning my legs but the heat is slowing penetrating through quicker than I’m able to write!

Anyway this recipe is perfect if you are in a bit of a rush but still want to jazz up a Tuna Steak. Sometimes I’ll buy a piece of fish of some kind, leave it in the fridge, get home from work and know it’s got to be used and can’t be saved until tomorrow due to the quick expiration of fish.

I always do my best to plan my meals, create, as well as follow recipes but sometimes due to a lack of time, you’ve just got to make the best of what you’ve got in. 

When this is the case you need a foolproof, delicious recipe to fall back on and there’s no doubt in my mind that this could be it. The recipe was originally taken from Rick Stein’s ‘Fish & Shellfish’ book (which you probably know by now I love!). I’ve omitted the “1/2 tsp of Salt” & ‘capers’ that would have been a part of the salsa verde as I believe the Anchovies make it salty enough! Enjoy this delicious recipe and beautiful piece of fish.

(Serves 2)

– Ingredients

2 x 200g Tuna Steaks
Olive Oil
Salt & Freshly Ground Pepper

Salsa Verde
3 tbsp x Flat-leaf Parsley
1 tbsp x Mint Leaves
6 x Anchovy Fillets (in oil, drained)
1 x Garlic Clove
1 tsp x Dijon/English Mustard
Juice of 1/2 Lemon
100ml Extra Virgin Olive Oil

 

– Method

1. Finely chop the parsley and mint leaves, as well as the anchovies and garlic, then place in a small bowl.

2. Add the mustard, olive oil and lemon juice to the bowl, mix with a teaspoon, then set-aside.

3. Season the tuna steaks with salt and freshly ground pepper, then rub with a little olive oil.

4. Place a griddle pan on a high heat and once very hot, add the tuna steaks for 45 seconds each side for rare, or 1 minute for medium-rare. The steaks should always be served pink in the centre.

5. Serve right away with a few spoons of the salsa verde on top with salad and/or boiled potatoes.