Tuna steaks with green salsa
How to make Tuna steaks with green salsa recipe
Serves 4
Preparation time 15 minutes, plus marinating, Cooking time 2–4 minutes
Ingredients:
2 tablespoons olive oil
grated rind of 1 lemon
2 teaspoons chopped parsley
½ teaspoon crushed coriander seeds
4 fresh tuna steaks, about 150 g (5 oz) each
salt and pepper
Salsa
2 tablespoons capers, drained and chopped
2 tablespoons chopped cornichons
1 tablespoon finely chopped parsley
2 teaspoons chopped chives
2 teaspoons finely chopped chervil
30 g (1½ oz) pitted green olives, chopped
1 shallot, finely chopped (optional)
2 tablespoons lemon juice
2 tablespoons olive oil
Method:
Mix together the oil, lemon rind, parsley and coriander seeds with plenty of pepper in a non-metallic dish. Add the tuna steaks and coat evenly with the mixture. Leave to marinate while you make the salsa.
Make the salsa by mixing together all the ingredients in a bowl. Season to taste with salt and pepper and set aside for the flavours to infuse.
Heat a ridged griddle pan or frying pan until hot, add the tuna steaks and cook for 1–2 minutes on each side or until seared all over. The tuna should be well seared but rare.
Remove from the pan and leave to rest for 2–3 minutes.Serve the tuna steaks with a spoonful of salsa, a dressed salad and plenty of fresh crusty bread.
For yellow pepper & mustard salsa, to serve as an alternative accompaniment, mix together in a bowl 2 cored, deseeded and finely chopped yellow peppers, 1 tablespoon Dijon mustard, 2 tablespoons each finely chopped chives, parsley and dill, 1 teaspoon sugar, 1 tablespoon cider vinegar and 2 tablespoons olive oil.
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| Tuna steaks with green salsa |
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