Tuna Steak with Salsa Verde
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per portion: 185 Kcal
Fat per portion: 8g of which is saturated 1.6g
Cook’s tip
Fresh tuna is best if it is just cooked on the outside and pink in the middle; so try not to overcook as it becomes dry and tough.
4 x 110g (4oz) tuna steaks
4 tsp olive oil
1 lemon, grated zest and strained juice
Good pinch of sugar
1 clove garlic, peeled and finely chopped
4 baby gherkins (cornichons), finely chopped
1 tbsp capers, rinsed and chopped if large
4 anchovy fillets, chopped, optional
3 tbsp chopped parsley
2 tbsp chopped mint leaves
2 tbsp chopped basil leaves
1. Put the tuna steaks in a large shallow dish with 2 teaspoons of the olive oil, half the lemon zest and half the lemon juice. Coat the tuna well and leave to marinade while you make the salsa.
2. To make the salsa, in a bowl mix the rest of the oil, lemon zest and 1–2 tablespoons of the lemon juice with the sugar, garlic, gherkins, capers, anchovies (if using) and chopped herbs.
3. Heat a griddle pan or frying pan (preferably non-stick) until hot. Cook the tuna steaks, 2 at time for 2–3 minutes each side.
4. Serve each steak with a spoonful of salsa on top. Accompany with new potatoes and rocket salad.