Tuna Steaks with Caper Berry and Olive Salsa Verde

Ingredients

• 700 g tuna steaks
• 60 g caper berries
• 80 g green olives, pitted
• 30 g flat-leaf parsley
• 2 lemon
• 2 clove garlic cloves
• 5 tbsp olive oil
• 1 tsp dried oregano

Method

1. 1

   Finely chop the parsley, caper berries, and olives. Crush the garlic and mix everything together with 4 tablespoons of olive oil and the juice of one lemon to make the salsa verde. Season and set aside.

2. 2

   Rub the tuna steaks with the remaining olive oil, oregano, salt, and pepper.

3. 3

   Heat a griddle pan until smoking hot. Cook the tuna for 90 seconds per side for rare, or 2–3 minutes per side for medium. Do not overcrowd the pan.

4. 4

   Rest the tuna for 2 minutes, then slice and arrange on plates. Spoon the salsa verde generously over the top.

5. 5

   Serve with lemon wedges, roasted courgettes, or a simple green salad.