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Grilled Tuna
with Salsa Verde
(serves 8)
Salsa verde
2 cups (500 mL) packed fresh parsley
1/4 cup (50 mL) fresh mint
2 anchovies, rinsed, or 1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) capers, rinsed and drained
1 clove garlic, peeled
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) extra- virgin olive oil
Tuna
1 2-lb (1 kg) tuna steak, about 1 inch (2.5 cm) thick
2 tbsp (25 mL) extra- virgin olive oil
1 tbsp (15 mL) sea salt (e.g., Maldon)
1 tbsp (15 mL) coarsely ground pepper
2 bunches arugula or baby spinach, trimmed
Fresh tuna looks like steak and tastes so meaty that even confirmed meat-lovers like it. Do not overcook tuna; it should be rare in the center, like a rare steak.
1. To prepare salsa verde, chop parsley, mint, anchovies, capers and garlic in a food processor until fine. Add mustard, vinegar, lemon juice and oil. Blend into a rough paste by chopping on/off. Taste and add salt only if necessary (anchovies are salty).
2. To prepare fish, brush tuna with oil and sprinkle both sides with salt and pepper.
3. Grill tuna for about 2 minutes per side. It should still be rare in center. Slice and serve on a bed of arugula. Spoon salsa verde over tuna.
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