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 garlic cloves
- 5 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 44.3 g
- Carbohydrate
- 2.9 g
- of which sugars
- 1.5 g
- Fat
- 24.6 g
- of which saturates
- 4 g
- Fibre
- 3.8 g
- Salt
- 1.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Rub the tuna steaks with the remaining olive oil, oregano, salt, and pepper.
- 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
Rest the tuna for 2 minutes, then slice and arrange on plates. Spoon the salsa verde generously over the top.
- 5
Serve with lemon wedges, roasted courgettes, or a simple green salad.
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