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Chargrilled tuna with salsa verde (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



4 x 175-225g/6-8oz thick tuna loin steaksa little olive oilsalt and freshly ground black pepperFor the salsa verde:3 tbsp flat-leaf parsley leaves1 tbsp mint leaves3 tbsp capers, drained6 anchovy fillets in oil, drained1 garlic clove1 tbsp dijon mustard½ lemon, juice only120ml/4fl oz extra virgin olive oil



Method



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.