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.
500 grams fresh tuna
sea salt and ground pepper
lemon wedges and micro salad leaves, optional, to serve
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
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