We have vaguely talked about tuna last night, but I’d completely forgotten about it by this morning. And Kerri said that she spent most of the day thinking about lamb chops. Somehow, she eventually remembered about the tuna and bought some, along with some potatoes and asparagus.
When I arrived home, she was blending the ingredients for the salsa verde and offered me a taste. I approved. When the potatoes and asparagus were cooked, they went into a bowl and we stirred them up with some of the salsa verde. Then we seared the tuna quickly in a frying pan, just a couple of minutes a side, although the piece wasn’t consistently thick so some of it was a bit less pink than we’d wanted. The well-seared edge bits were very good though.
We sliced the tuna and put it on top of the potato and asparagus “salad” and topped it with a little more salsa verde. Delicious. We drank a crisp, herbaceous sauvignon blanc with it which went well with the salsa verde.
Salsa Verde
15 parsley stalks
15 mint stalks
6 cornichons
20 capers
5 anchovies
1 garlic clove
Heaped tablespoon Dijon mustard
Olive oil
Red wine vinegar
Salt and pepper
Add all ingredients to a food processor and blend.
Salsa verde goes so well with tuna, doesn’t it? Lovely photo.
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I think I’d cry if I cooked my tuna that much, but other than that, looks delicious!
Looking at this makes me happy that spring is definitely here and with it all the lovely food!
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Perfect meal for the beautiful spring weather we have been having
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That’s a real meal deal.
Another good use for Jersey Royals. Tuna tastes even better on the grill pan.
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Thanks everyone. It was indeed lovely and spring-like!
Louise, this was the thinner end of the tuna steak which looked nicer on the outside which is why we chose it for the picture, but of course it was more cooked on the inside. Overall it was more done than we wanted (probably due to frying pan vs griddle pan timings), but if we cried every time something went wrong then we’d probably be crying quite a lot 🙂
This looks superb. I can’t get enough asparagus now that it is in season and am incorporating it into almost everything I cook.
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What a lovely take on a tuna salad. I don’t eat enough fresh tuna – must rectify!
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