Saturday, August 7, 2010

Pan-Fried Tuna with Salsa Verde Over Mashed Potato

Today was a beautiful sunny day on the Gold Coast and so I went down to the marina for lunch at the fish and chip shop that overlooks The Spit.  Whilst waiting for my food I looked around the fresh seafood section and saw fresh tuna which I couldn't resist buying.  So for dinner I made pan-fried tuna with a salsa verde.

The salsa verde can be made in advance which makes this dish a great meal for when you have guests over.  It's very important to let the fish rest for a good few minutes before serving.

Pan-Fried Tuna with Salsa Verde

For salsa verde:
 - 3 tsp drained capers
 - 6 anchovies
 - 1 tbsp mint
 - 3-4 tbsp flat leaf parsley
 - 1/2 lemon, juice
 - 1 clove garlic, crushed
 - 5 - 6 tbsp EVOO (extra virgin olive oil)
 - pinch of salt
 - 1/4 long green chilli
 - 1 tbsp dijon mustard
For tuna
 - tuna steak
 - salt and pepper for seasoning
 - 1 tsp olive oil

1.  For the salsa verde, chop parsley, mint, chilli, anchovies and capers semi-coarsely.  Add lemon juice, mustard, EVOO, crushed garlic and salt and mix thoroughly.

2.  Season the tuna steak with salt and pepper.  Heat a pan on very high heat with a very little olive oil (if using a grill plate/pan oil the steaks) and add the tuna steak.  For a well done tuna steak cook on one side until it has changed colour nearly half way up the steak, turn and wait till the steak has completely changed colour on the edges.  Leave the steak on for 1-2 minutes longer on each side and then allow it to rest off the heat for 4-5minutes.

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