Fresh Charred Tuna Steak With Salsa Verde

Lene's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.