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Seared Tuna with Salsa Verde

Franz Scheurer

Recipe for Seared Tuna with Salsa Verde, a vibrant green sauce that will keep for a week, on MiNDFOOD.

Seared Tuna with Salsa Verde

Serves 4

4 x 200g sashimi-grade Tuna steaks (see notes)

Salt flakes and freshly ground black pepper, to taste

A little extra virgin olive oil

Crusty bread, to serve

Salsa Verde

2 firmly-packed cups flat-leaf parsley leaves

4 cloves garlic, chopped

2 tablespoons capers in brine, rinsed

7 anchovy fillets (see notes)

1⁄2 cup extra virgin olive oil

1 To make Salsa Verde: combine all ingredients in a food processor or blender and process until smooth.

2 Season fish well with salt and pepper. Heat a frying pan until very hot, add a little oil and cook fish on 1 side for about 30 seconds, just until well-coloured, then turn and cook the other side for another 30 seconds, just long enough to colour.

3 Remove fish from heat and leave to rest for a couple of minutes before drizzling with Salsa Verde and serving with crusty bread.

Notes: Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.

Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.

Alternative Species: Atlantic Salmon, Swordfish, Yellowtail Kingfish.

Visit the FISHline pages at for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. FISHline is Sydney Fish Market’s free consumer advisory service.

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