Fresh Charred Tuna Steak With Salsa Verde

Oh, i love a bit of salsa verde. It translates simply as 'green sauce', and i may vary it frequently to include my favorite flavourings. This version is fantastic with most plain grilled or fried fish and is a perfect match for a fresh tuna steak. I like it quite rough, so i prefer to chop it by hand, but you can give it a quick blitz in the blender if you prefer.

• Ready In: 25 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.