Tuna Steaks With Salsa Verde And New Potatoes 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.

NEW POTATO & TUNA SALAD

Steps:

• Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

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.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.