Marinated grilled tuna steaks are served with a flavourful parsley basil sauce and crushed new potatoes.
Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.
Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.
In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.
Add the lemon zest and juice.
Add the olive oil in a steady stream, whisking to combine.
Stir in the parsley and basil and season to taste with salt and black pepper.
Boil the new potatoes for 12-15 minutes.
Crush the potatoes with a fork and combine with half the salsa verde.
Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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