Name: Seared tuna with potato smash and salsa verde
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Seared tuna with potato smash; 1 kilogram boiling potatoes, peeled, halved; 30 gram butter; 1 tablespoon extra virgin olive oil; 4 x 175g tuna steaks; 80 gram baby rocket leaves; Salsa verde; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/4 cup loosely packed fresh mint leaves; 2/3 cup (160ml) extra virgin olive oil; 1/4 cup (50g) drained capers, rinsed; 2 teaspoon dijon mustard; 2 tablespoon lemon juice; 8 drained anchovy fillets; 1 clove garlic, quartered

Ingredients

Seared tuna with potato smash

1 kilogram boiling potatoes, peeled, halved

30 gram butter

1 tablespoon extra virgin olive oil

4 x 175g tuna steaks

80 gram baby rocket leaves

Salsa verde

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

2/3 cup (160ml) extra virgin olive oil

1/4 cup (50g) drained capers, rinsed

2 teaspoon dijon mustard

2 tablespoon lemon juice

8 drained anchovy fillets

1 clove garlic, quartered

Method

1.Boil, steam or microwave potato until tender; drain. Using potato masher, crush potato roughly in large bowl with butter and oil. Cover to keep warm.

2.Meanwhile, make salsa verde. Blend or process parsley, mint, olive oil, capers, mustard, lemon juice, anchovies and garlic until just combined. Transfer to medium jug; season to taste, whisk before pouring over fish.

3.Cook fish, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides, but still fairly rare in the middle; overcooking will make it dry.

4.Divide rocket and potato between serving plates; top with fish, drizzle with salsa verde.

If the potatoes that you purchase for this recipe are young and quite small, scrubbing them well (rather than peeling) will be sufficient. Tuna is at its best if browned both sides
Note

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Ingredients

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