Char-grilled tuna with salsa verde
Ingredients
- 4 x 100g fresh tuna steaks
- 2 tbsp lemon juice
- ½ tsp ground Szechuan pepper
- 1 tsp olive oil
- For the salsa verde
- 1 (85g) bag watercress
- 2 tbsp fresh basil leaves
- 1 clove garlic
- 2 tbsp lemon juice
- 2 tsp olive oilfinely grated zest and juice of 2 lemons
- For the watercress salad
- 85g bag watercress
- ½ red onion, peeled, thinly sliced
- 1 tbsp salt
- 400g can chickpeas, drained
- salt and black pepper
Method
- Place the tuna on a plate, mix together the lemon juice, pepper and oil and pour over the fish. Cover and marinate in the fridge for 30 mins, turning once.
- To make the salsa verde, place all the ingredients in a food processor with 2 tbsp of cold water and blend to form a smooth paste. Season with salt and pepper to taste.
- Heat a large griddle pan and cook the tuna for 5-6 mins, turning once until chargrilled but still a little pink in the middle. Serve with the salsa and salad.
- Fat: 7.1g Saturated Fat: 1.8g Carbohydrate: 1g Protein: 24.6g Fibre: 0.4g Salt: 0.15g
