When I hear the words salsa verde (admittedly not very often) I think of Master Chef. Food I have never made, as I assume that it will be either too expensive, to fancy or too complicated for me. (The following Masterchef regulars also fit into this category; confit leg of lamb, fondant potato and veloute??!)
I came across a salsa verde recipe last week and was surprised at how easy it was! I have made a few changes to make it even simpler. It’s packed with flavour and goes really well with tuna steaks. A bag of frozen Aldi Yellowfin Tuna Steaks is £2.49 for 4, making this a pretty cheap dinner.
I will be having this sauce with everything from now on………….!
I serve this with buttery Charlotte potatoes and veg.
- 4 tuna steaks (defrosted)
- Salt and pepper
- olive oil for frying
- Bunch of fresh mint
- Bunch of fresh parsley
- Bunch of fresh basil
- 2 tbls olive oil
- A 1/2 squeeze of lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove
- 2 anchovy fillets
- Pour a drizzle of olive oil into a griddle or frying pan and heat until sizzling.
- Add the tuna steaks to the pan and fry for 2 and 1/2 minutes on either side, so that they are seared on the outside and pink in the middle.
- Leave the steaks to rest for 5 minutes.
- In the meantime, make the salsa verde: Finely chop all of the herbs, the anchovy fillets and the garlic clove. Mix them together in a small bowl and add to it; the olive oil, lemon juice and mustard. Mix well and season.
- Serve with the tuna steaks.