Seared Yellowfin Tuna Nicoise with Salsa Verde



Here’s one for the long weekend. Many of you would have had holiday’s booked, which got me thinking. If we can’t go on holiday for the foreseeable future, then the holidays will have to come to us! For a minute as I sat in my garden over the weekend I was transported to the South of France with all of these beautiful Provençal flavours. Let’s enjoy this amazing weather while it lasts, pour yourself a glass of pale Côtes de Provence Rosé and pretend you are in the gorgeous Côte d’Azur!

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INGREDIENTS

Salsa Verde

1 bunch parsley

A few springs mint

1-2 cloves garlic

2 teaspoons capers

4 anchovies

1 teaspoon honey

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

4 tablespoon extra virgin olive oil

Salt & pepper

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4 yellowfin tuna steaks

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Salad ingredients

100g new potatoes - boiled for 5-10 minutes

100g goats cheese - sliced or crumbles

Cos lettuce or Salad leaves

1/2 cucumber - shaved

3-4 plum tomatoes

3 tablespoons olives

3 spring onions - finely chopped

A few spare anchovy fillets

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METHOD

Whizz the salsa verde ingredients in a bullet or mini chopper until smooth.

Arrange the salad ingredients on a platter.

Season the tuna generously. Sear the tuna in a smoking hot pan for a minute on each side. Sear the sides and remove from the heat. Slice and add to the salad. Drizzle with the salsa verde.

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