Tuna Steak with Salsa Verde
Tuna Steak with Salsa Verde

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
This recipe pairs perfectly with the Kyberd Hills 'Brigadier' Pinot Noir 2017 from Mornington Peninsula, Australia.

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