Seared Tuna with Avocado and Salsa Verde Recipe

Seared Tuna with Avocado and Salsa Verde Recipe

How To Make Seared Tuna with Avocado and Salsa Verde Recipe

Italian-inspired salsa verde with anchovies, capers, parsley add some freshness to the thick tuna steaks and the mild and creamy avocados.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • cupflat leaf parsley leaves,lightly packed
  • 3tbspcapers,drained
  • 1clovegarlic
  • 4tsplemon juice
  • 1tspanchovy paste
  • ½tspdijon mustard
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • ½cupolive oil,(plus 1 tbsp)
  • 4tuna steaks
  • 1avocado


  1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, salt and pepper into a food processor.

  2. Pulse to chop, six to eight times.

  3. With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.

  4. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.

  5. Heat a grill pan or heavy cast-iron pan over moderately high heat.

  6. Rub the tuna steaks all over with the 1 tablespoon oil.

  7. Sprinkle with salt and pepper.

  8. Cook the fish for 3 minutes.

  9. Turn and cook until done to taste, which can be 3 to 4 minutes longer for medium-rare.

  10. To serve, top the tuna steaks with the avocado and drizzle with the sauce.


  • Calories: 511.17kcal
  • Fat: 35.40g
  • Saturated Fat: 5.13g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 24.88g
  • Polyunsaturated Fat: 4.06g
  • Carbohydrates: 5.38g
  • Fiber: 3.69g
  • Sugar: 0.50g
  • Protein: 43.05g
  • Cholesterol: 67.15mg
  • Sodium: 608.67mg
  • Calcium: 21.62mg
  • Potassium: 1015.59mg
  • Iron: 1.96mg
  • Vitamin A: 36.45µg
  • Vitamin C: 8.04mg
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