Fresh Charred Tuna Steak With Salsa Verde
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 anchovy fillets
- 14.79 ml capers packed in salt
- 1 green chili, seeded and finely chopped
- 1 garlic clove, crushed
- 44.37 ml chopped fresh parsley
- 14.79 ml chopped fresh coriander
- 9.85 ml Dijon mustard
- 59.16 ml olive oil
- 14.79 ml white wine vinegar
- 800 g tuna steaks
- salt & freshly ground black pepper
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.
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