I can’t remember exactly when I had fresh tuna steak for the first time, but what a magnificent find it was. It’s now a regular visitor on our table, and so different from the tinned version, it’s like they are just distant relatives. It is usually served very pink, but even if you want it cooked through, it should still be lovely and juicy. To bring out all the glory it can offer, I would recommend marinating it. I also make salsa verde to accompay it, and it works beautifully with the tuna. I can’t wait until the next time!
Marinade
1 small green chilli
1 garlic clove
1 shallot
1 tbsp capers (in water, drained)
2 tbsp lemon juice
3 tbsp olive oil
handful of parsley
salt
black pepper
1. Finely chop chilli, garlic, shallot, capers and parsley. Mix all marinade ingredients together.
2. Place the tuna steaks in a re-sealable bag, and pur the marinade in. Make sure fish is coated with the marinade all over. Close the bag, and place in the fridge for 1/2 – 1 hour. Half way through, turn the bag with the fish inside upside down, so that it’s marinating more evenly.
Salsa verde
1 small green chilli
2 garlic cloves
1 shallot
1 tbsp capers (in water, drained)
large handful of parsley
large handful of basil leaves
tarragon leaves ( from 3-4 stalks)
2 tbsp lemon juice
4 tbsp olive oil
pinch of sea salt
pinch of black pepper
1. Mix all ingredients in a blender.
Tuna steak
1. I don’t add any oil onto my griddle pan for frying the tuna steaks, as the marinade have oil in it.
2. My steaks were quite thick. If you want them pink I would recommend frying them 4-5 minutes on each side on medium to high temperature. Alternatively, if you would like them cooked through about 6 minutes on each side should be enough.
luxlifefinn 
Looks delicious… especially with the salsa verde!
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Yes, the salsa verde really made it sing! Will be making them together from now on 😋
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