Fresh Charred Tuna Steak With Salsa Verde - cooking recipe

Ingredients

2 anchovy fillets
1 tablespoon capers packed in salt
1 green chili, seeded and finely chopped
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 tablespoon white wine vinegar
800 g tuna steaks
salt & freshly ground black pepper

Preparation

Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced.
Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside.
Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately.