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Rick Stein

Chargrilled Tuna with Salsa Verde


Serves 4

Ingredients

  • 4 x 175-225g/6-8oz thick tuna loin steaks
  • a little olive oil
  • salt and freshly ground black pepper
  • For the salsa verde
  • 3 tbsp flat-leaf parsley leaves
  • 1 tbsp mint leaves
  • 3 tbsp capers, drained
  • 6 anchovy fillets in oil, drained
  • 1 garlic clove
  • 1 tbsp dijon mustard
  • ½ lemon, juice only
  • 120ml/4fl oz extra virgin olive oil

Method

  1. You can make the salsa verde some time in advance. You can hand chop the ingredients on a board or use a food processor, but do not turn it on for too long. Chop the parsley, mint, capers, anchovy fillets and garlic together.
  2. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and ½ tsp of salt.
  3. If you are going to cook the tuna on a barbecue, make sure that you light it a good 40 minutes before cooking them. Brush the tuna steaks on both sides with some oil and season well with salt and pepper. If you are using a rigid cast iron griddle, place it over a high heat and leave it to get hot, then drizzle it with a little oil.
  4. Now cook the tuna steaks for 1 minute on either side until nicely striped from the griddle on both sides but still pink and juicy in the centre.
  5. Put the tuna on four warmed plates and spoon some salsa verde on top.
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  • gideon todes
    January 2010

    Great combination of flavours. Also ideal for dinner party as you can make most of it far in advance leaving you relatively little to do on the day. Think I'll try this sauce on toast for lunch.

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