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Ingredients
Method
- 2 x fresh tuna steaks
- 5 tbsp olive oil
- Salt and pepper
- 2 handfuls of new potatoes, cooked
- For the Salsa Verde
- 4 anchovy fillets
- 1 tbsp chopped capers
- 1 chopped garlic clove
- 1⁄2 lemon, zest and juice only
- 90ml olive oil
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
- Salt and pepper
- Marinate the fish steaks in olive oil, salt and pepper for at least 2 hours. When ready to cook, griddle the tuna steaks over a very high heat for 2 minutes on each side. Remove and leave to rest.
- Meanwhile, make your salsa verde by pounding the anchovies, capers, and garlic in a pestle and mortar. Add the lemon juice and zest, then drizzle in the olive oil, whisking as you go. Stir in the herbs and seasoning.
- Crush the boiled new potatoes with a fork, and combine with half your salsa verde. Serve the potatoes on a plate, pour over the rest of the salsa verde, and top with a tuna steak.
30 mins
2 serving
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