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    You are in: Home / Australian / Fresh Charred Tuna Steak With Salsa Verde Recipe
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    Fresh Charred Tuna Steak With Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    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.

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    Units: US | Metric


    1. 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. 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. 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.

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    Nutritional Facts for Fresh Charred Tuna Steak With Salsa Verde

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 419.8
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 4.4 g
    Cholesterol 77.7 mg
    Sodium 182.2 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.3 g
    Sugars 0.6 g
    Protein 47.7 g

    The following items or measurements are not included:

    capers packed in salt

    white wine vinegar

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