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In a large bowl, whisk ¼ cup oil, 1 heaped tbsp parsley, 1 garlic clove and seasonings. Add tuna steaks, gently toss and marinate for about 30 mins.
To make the salsa verde, pound grated rind of 1 lemon and 2 tbsp lemon juice, remaining parsley and garlic, capers, anchovies, a little ground pepper and about 100 ml oil using a mortar and pestle (or a food processor). Taste for seasoning.
When ready, heat a pan and sear tuna to desired degree (not over medium), adding a little of the marinade as you do so.
Place tuna steaks on individual plates, top with a dollop of the salsa verde and serve with a simple green salad on the side.
NB. Tuna could be grilled, if you prefer.
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