Grilled tuna with Italian salsa verde
1 cup(s), flat-leaf, coarsely chopped
Extra virgin olive oil
3 Tbsp, divided
Fresh lemon juice
Anchovies canned in oil drained
1 medium clove(s)
Uncooked yellowfin tuna
24 oz, or albacore tuna, 4 (6-oz) steaks
- In mini food processor, combine parsley, 21⁄2 tbsp oil, capers, lemon zest and juice, anchovies, garlic, and 2 tbsp water. Process on high speed until mixture is well blended and parsley is finely chopped, about 1 minute, adding more water, 1 tsp at a time, as needed to thin sauce.
- Coat grill rack or grill pan with nonstick spray. Heat grill or grill pan over high. Brush fish with remaining 1⁄2 tbsp oil. Sprinkle with salt and pepper. Place fish on hot grill rack. Grill just until grill marks appear and fish is still medium-rare inside, about 2 minutes per side, or to desired degree of doneness. Serve fish with sauce.
- Serving size: 1 tuna steak and about 2 tbsp sauce