Still, I craved something light and fresh. I am currently a lady of leisure, as I have two weeks between jobs and the temptation is all to great to just sit around and eat a lot. As I have mentioned before, the guilt does get the better of me. I've made use of this rare time off to properly go to the shops (instead of dashing round in a grump after work, post 7pm) and I came up trumps; a tuna steak! I haven't had one in a long while.
Tuna is quite a meaty fish, and the fresh steaks are a much different beast to the tinned. It's almost sacrilege in my book to cook the steaks anything other than rare, so this is what I did.
Rare Grilled Tuna & Salsa Verde Salad
Serves 1 hungry person
For the Salsa Verde:
Small bunch of parsley, coriander and mint
2 tsp capers, rinsed
1 anchovy, chopped finely
1 small clove of garlic, sliced
1 small green chilli, chopped and deseeded
The juice of half a lime
Extra virgin olive oil
Finely chop the herbs and the capers, and add to a mortar and pestle. Pound lightly until the herbs are well amalgamated, then add the anchovy, garlic, lime and chilli. Pound even more, adding enough extra virgin olive oil to make a smooth sauce.
For the salad:
1 tuna steak, about 200gr
2 handfuls of mixed leaves
2 cooked (not pickled) beetroot, sliced into quarters
A handful of baby tomatoes (Pomodorino are the tastiest I've found)
1/2 a small red onion, sliced thinly
A handful of cooked chickpeas
2 tbsp olives
Easy really - get a griddle pan really smoking hot, oil the tuna steak and slap it on. Depending on how thick it is, cook until rare. I think mine was about a minute on each side, if not less. Rest for 10 minutes, then slice across the grain and season with salt and pepper. Throw all the salad ingredients onto a plate, place the tuna slices on top, and drizzle with the salsa verde. I also drizzled the salad with a bit more olive oil.