This is an ideal dish for summer entertaining. Sizzling hot tuna served with a cool piquant sauce, originating from the Mediterranean between Monaco and Italy.
4 Fresh tuna steaks, approx. 2cm thick
Salt and black pepper
For the sauce
55g Fresh flat leaf parsley stems and leaves
4 Spring onions, chopped
2 Garlic cloves, chopped
3 Anchovy fillets
30g Fresh basil leaves
½ tbs Capers in brine, rinsed and dried
2 Sprigs of fresh oregano or 1 tsp of dried oregano
125ml Extra virgin olive oil
2 tbs Lemon juice
Preparation and cooking
To make the green sauce, put the parsley, spring onions, garlic, anchovy fillets, basil, capers, and oregano into a food processor. Pulse to chop and blend together. With the motor running, pour in the olive oil. Add the lemon juice and whiz again. Cover and chill in the fridge until needed.
Rub the tuna steaks with a little olive oil and then season them with salt and pepper. Grill on a BBQ over a high heat for 2-3 minutes each side, or alternatively, cook in a frying pan over a high heat with a little more olive oil. Do not over cook the tuna.
Transfer the tuna steaks to serving plates and spoon over a little of the green sauce.