When cooking tuna steak, freshness is key. Unfortunately, fresh tuna is hard to find - more often it’s semi-frozen on ice or fully frozen fillets. To highlight the flavor of the meat and cover any shortcomings of a thawed steak (since frozen tuna can sometimes turn out a bit dry), a sauce comes to the rescue. The choice of greens is up to you: basil, parsley, cilantro, tarragon, arugula all work beautifully.
- 750–800 g tuna fillet
- sea salt and freshly ground black pepper
- 1 lemon
- 1 tbsp capers
- a handful of arugula
- a handful of fresh basil leaves (or 1 tbsp dried)
- 3 garlic cloves
- 2–3 anchovy fillets
- olive oil
Cut the tuna fillet into 2 steaks (or use ready-cut ones). Season with salt, pepper, lemon zest from half a lemon, brush with olive oil, and let rest while preparing the salsa.
In a blender, combine the anchovies, capers, arugula, basil, garlic cloves, 2 slices of lemon (with peel), and 40–50 ml of olive oil. Blend until smooth.
Heat a dry pan or grill pan. On high heat, sear the tuna steaks for 1–1.5 minutes on each side, depending on thickness. If you prefer it more cooked through, grill for up to 3 minutes.
Serve hot, topped with the fresh green salsa.
Cut the tuna fillet into 2 steaks (or use ready-cut ones). Season with salt, pepper, lemon zest from half a lemon, brush with olive oil, and let rest while preparing the salsa.
In a blender, combine the anchovies, capers, arugula, basil, garlic cloves, 2 slices of lemon (with peel), and 40–50 ml of olive oil. Blend until smooth.
Heat a dry pan or grill pan. On high heat, sear the tuna steaks for 1–1.5 minutes on each side, depending on thickness. If you prefer it more cooked through, grill for up to 3 minutes.
Serve hot, topped with the fresh green salsa.
