Seared Tuna with Salsa Verde


29th May 2017
This vibrant green sauce will keep covered in the fridge for a week; serve drizzled over any fish or meat or as a dipping sauce for cold prawns.

This vibrant green sauce will keep covered in the fridge for a week; serve drizzled over any fish or meat or as a dipping sauce for cold prawns.

 

Serves: 4

Wine Match: Hare and Tortoise Pinot Gris


Ingredients:

  • 4 x 200g sashimi-grade tuna steaks (see notes)
  • Salt flakes and freshly ground black pepper, to taste
  • A little extra virgin olive oil
  • Crusty bread, to serve

Salsa Verde

  • 2 x firmly-packed cups flat-leaf parsley leaves
  • 4 x cloves garlic, chopped
  • 2 tablespoons capers in brine, rinsed
  • 7 x anchovy fillets (see notes)
  • ½ cup extra virgin olive oil


Method:

  1. Make Salsa Verde: combine all ingredients in a food processor or blender and process until smooth.
  2. Season fish well with salt and pepper. Heat a frying pan until very hot, add a little oil and cook fish on 1 side for about 30 seconds, just until well-coloured, then turn and cook the other side for another 30 seconds, just long enough to colour.
  3. Remove fish from heat and leave to rest for a couple of minutes before drizzling with Salsa Verde and serving with crusty bread.
  4. Notes: Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre. Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking. If available, use Ortiz brand anchovy fillets as they have a much better flavour and are less salty, 1 small can (47.5g) is the right amount.

Alternative species: salmon, swordfish, yellowtail kingfish. 


Recipe supplied by Sydney Seafood School. 
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.

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