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.
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, salt and pepper into a food processor.
Pulse to chop, six to eight times.
With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat.
Rub the tuna steaks all over with the 1 tablespoon oil.
Sprinkle with salt and pepper.
Cook the fish for 3 minutes.
Turn and cook until done to taste, which can be 3 to 4 minutes longer for medium-rare.
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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