Seared Tuna with Salsa Verde
Photography by Manja Wachsmuth.
If you prefer totally raw tuna, forgo the searing on the outside and plate as per the recipe. Salmon or a firm white fish can be used in place of the tuna, if desired.
Serves: 6
INGREDIENTS
500 grams fresh tuna
olive oil
sea salt and ground pepper
lemon wedges and micro salad leaves, optional, to serve
Salsa verde
¼ cup each packed basil and parsley leaves
2 teaspoons dried tarragon
2 tablespoons capers
1 tablespoon caper juice
3 anchovies (I used Ortiz)
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ cup olive oil
METHOD
Salsa verde: Put all the ingredients except the oil in a food processor and process until well chopped. Add the oil and process again until smooth and bright green. Season lightly
and add a little more caper juice, if needed, to balance the salsa.
Tuna: Rub the tuna with oil and season generously with salt and pepper. Heat a sauté pan until very hot and cook the tuna for 20 seconds on each side, turning to sear evenly. Rest for 10 minutes or cool, then cover and chill until ready to cut and serve.
Slice ½cm thick and arrange on a large serving platter. Drizzle some of the salsa verde over the top along with olive oil, sea salt and a grind of pepper. Serve the remaining salsa verde in a bowl along with lemon wedges and scatter with micro salad leaves, if desired. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!