appetite magazine
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
  1. 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.
  2. 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.
  3. 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.
  4. Fat: 7.1g Saturated Fat: 1.8g Carbohydrate: 1g Protein: 24.6g Fibre: 0.4g Salt: 0.15g
Recipe by appetite magazine at https://www.appetitemag.co.uk/char-grilled-tuna-with-salsa-verde/