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2 tuna steaks
75 ml Italian olive oil
sea salt and freshly ground pepper
2 handfuls of new potatoes
4 anchovy fillets
1 tablespoon capers
1 clove garlic
1/2 lemon
90 ml olive oil
2 tablespoons parsley
1 tablespoon basil
For a delicious healthy meal you need the best ingredients, not too many but they have to be fresh. That's what Gino D'acampo's Granddad told him and that's what he is sticking to. Today we make tuna steak with salsa verde and new potatoes.
How to make tuna steak
Start with the marinating of two lovely, fresh tuna steaks.
Place olive oil, sea salt and the freshly ground pepper in a container.
Soak the steaks on both sides in the marinade and close the container.
Place the closed freezer container at least 2 hours in the refrigerator.
How to make salsa verde
Crush the capers, anchovy and garlic with a mortar and pestle.
Add the lemon zest and juice to the mixture and stir it until combined.
Add the olive oil in a steady stream, again whisking to combine.
Wash the parsley and the basil and let it drain.
Chop the parsley and basil fine and stir it into the salsa.
Add the sea salt and the freshly ground pepper to the salsa as well.
Place the salsa in the fridge for the flavours to blend.
How to boil the new potatoes
Scrub the potatoes to clean them.
Cut the potatoes in four across the length.
Boil the potatoes in 12 - 15 minutes al dente.
Prepare the complete dish
Cook the tuna steaks on a hot griddle app. 2 minutes on each side.
Pour the salsa over the potatoes ans serve optional with some salad.