Grilled tuna with salsa verde and tomato salad
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Zesty salsa and an Italian-themed tomato salad are the perfect partners to succulent tuna steaks. For best results, sear tuna quickly on a very hot grill.
Ingredients
Red onion
1 medium, halved, thinly sliced
Tomato(es)
400 g, chopped
Pitted kalamata olives
½ cup(s), halved, (80g)
Olive oil
1 tbs
Balsamic vinegar
1 tbs
Dried oregano
½ tsp
White sugar
¼ tsp
Raw tuna
500 g, (buy 4 x 125g steaks)
Fresh flat-leaf parsley
1 cup(s), firmly packed leaves
Salted anchovies in oil, drained
2 medium, cured, (2 x 4g fillets)
Capers, rinsed, drained
1 tbs
Garlic
1 clove(s), chopped
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Olive oil
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
To make salsa verde, process parsley, anchovies, capers, garlic and lemon rind in a food processor until finely chopped. With motor running, add lemon juice, oil and 2 tablespoons water and continue processing until well combined. Transfer to a bowl. Season with salt and pepper. Cover and set aside.
2
Place onion, tomatoes, olives, oil, vinegar, oregano and sugar in a large bowl. Season with salt and pepper. Toss gently to combine.
3
Pat tuna steaks dry with paper towel. Lightly spray both sides with oil and season with salt. Heat a large non-stick grill pan over high heat. Cook tuna for about 2 minutes on each side or until cooked to your liking. Serve tuna with tomato salad and salsa verde.
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