Tuna steaks with salsa verde and new potatoes
From Saturday Kitchen
Ingredients
- 2 x 250g/9oz fresh tuna steaks
- 5 tbsp Italian olive oil
- salt and freshly ground black pepper, to taste
- 2 handfuls of new potatoes, par-boiled until al dente then cooled
For the salsa verde
Method
Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.
Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.
In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.
Add the lemon zest and juice.
Add the olive oil in a steady stream, whisking to combine.
Stir in the parsley and basil and season to taste with salt and black pepper.
Boil the new potatoes for 12-15 minutes.
Crush the potatoes with a fork and combine with half the salsa verde.
Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.