Marinated grilled tuna steaks are served with a flavourful parsley basil sauce and crushed new potatoes.


  • 2 x 250g/9oz fresh tuna steaks

  • 5 tbsp Italian olive oil

  • salt and freshly ground black pepper, to taste

  • 2 handfuls of new potatoes, par-boiled until al dente then cooled

  • For the Salsa Verde

  • 4 anchovy fillets

  • 1 tbsp capers, roughly chopped

  • 1 clove garlic, roughly chopped

  • ½ lemon, zest and juice only

  • 90ml/3fl oz olive oil

  • 2 tbsp flatleaf parsley, chopped

  • 1 tbsp basil, chopped

  • salt and freshly ground black pepper


  • 1.

    Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.

  • 2.

    Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.

  • 3.

    In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.

  • 4.

    Add the lemon zest and juice.

  • 5.

    Add the olive oil in a steady stream, whisking to combine.

  • 6.

    Stir in the parsley and basil and season to taste with salt and black pepper.

  • 7.

    Boil the new potatoes for 12-15 minutes.

  • 8.

    Crush the potatoes with a fork and combine with half the salsa verde.

  • 9.

    Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 975kj
  • Fat Total 77g
  • Saturated Fat 11g
  • Protein 64g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 848mg

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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