Seared Tuna & Salsa Verde

Salsa verde is full of fresh, punchy flavours - we added a little chilli to ours to give it an extra kick. Serve it with a beautiful piece of tender tuna loin for an impressive dinner which you can create in under 20 minutes.

We've told you before about our undying love of British asparagus so we couldn't resist adding some for the perfect finishing touch. If you're looking for a show-stopping date night dish, this is certainly recommended. 

Ingredients

2 Tuna Steaks, around 2cm thick 

Bundle of British Asparagus

Handful of green beans, topped and tailed

For the Salsa Verde

a bunch of parsley 

a bunch of basil

1 tbsp of capers

4 anchovy fillets

2 cloves of garlic

1 lemon, juiced

1 red chilli

1/2 tsp dijon mustard

olive oil 

Method

1. Finely chop the parsley, basil, capers, anchovies, garlic, chilli (we took the seeds out but you don't have to) and add to a bowl, squeeze in the juice of 1 lemon and 1/2 teaspoon of dijon mustard, give it a good mix. Add a splash of olive oil and give it a stir unti it reaches the desired consistency. We served ours quite rough but you can blend yours if you'd prefer a smoother result. 

2. Heat a cast iron grilled pan until it's very hot and add your asparagus to char - this will need to be turned every few minutes so it gets a lovely blackened bits but does not burn.  

3. To prepare your tuna steaks, simply season with salt and pepper and rub all over with olive oil. 

4. Bring a pan of water to the boil and add the green beans for around 4 minutes then drain. 

5. When the asparagus has been charred on all sides, remove from the pan and add in the tuna steaks. After a minute, flip onto the other side and continue to cook for a further minute. This will give you beautifully seared tuna with a pink centre. 

6. Lay your asparagus and green beans on your plate, top with the tuna and then spoon over your salsa verde. 

An absolutely stunning yet ridiculously easy dinner to cook up, perfect for a summer night with a crisp glass of white wine.