Preparation time is 14minutes
Cook time is 2minutes
Total time is 16minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
Salsa
- 2tablespoons capers, chopped
- 2tablespoons cornichons, chopped
- 1tablespoons parsley, finely chopped
- 2teaspoons chopped chives, chopped
- 2teaspoons chervil, finely chopped
- 30grams pitted green olives, chopped
- 1 shallot, finely chopped ((optional))
- 2tablespoons lemon juice
- 2tablespoons olive oil
- 2tablespoons olive oil
- 1 lemon, grated zest
- 2teaspoons parsley, chopped
- 1/2teaspoons coriander seeds, crushed
- 4 tuna steaks, about 5 oz each
- 1teaspoons salt
- 1teaspoons pepper
Method
Step 1 of 4
Mix together the oil, lemon zest, parsley, and coriander seeds with plenty of pepper in a bowl, then rub over the tuna steaks.
Step 2 of 4
Make the salsa by mixing together all the ingredients in a bowl. Season to taste and set aside.
Step 3 of 4
Heat a ridged grill pan or skillet until smoking hot, add the tuna and cook for 1-2 minutes on each side, until well seared but still pink in the center. Remove from the pan and let rest for a couple of minutes.
Step 4 of 4
Serve the tuna steaks with a spoonful of the salsa, a dressed salad, and plenty of fresh crusty bread.
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