Fresh Charred Tuna Steak With Salsa Verde Food

TUNA STEAKS WITH SALSA VERDE AND NEW POTATOES

Steps:

• 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.

FRESH CHARRED TUNA STEAK WITH SALSA VERDE

Steps:

• Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced.
• Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside.
• Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately.

SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS

Steps:

• Heat oil in saucepan and stir in onion and almonds.
• Cook until onion is soft and almonds and lightly browned.
• Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
• Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
• Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Steps:

• In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
• In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
• Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
• Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
• Makes about 2 cups.

MEXICAN SALSA VERDE, GREEN HOT SAUCE

Steps:

• Combine all the ingredients in a food processor.
• Process until almost smooth.
• Let stand at room temperature for 1-2 hours.

HORSERADISH SALSA VERDE

Steps:

• Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• Season to taste with more salt, if desired.
• Add pepper to taste.