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  • 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


  • 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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