Serves 6
Salsa Verde: (this sauce can be served with any fish or grilled chicken)
- 1/2 cup coarsely chopped fresh parsley leaves
- 1/2 cup packed fresh basil leaves
- 1/4 cup sliced blanched almonds
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, crushed through a press
- 1/2 teaspoon salt
- 1/4 teaspoon freshly milled black pepper
- 1/2 cup extra virgin olive oil
Ingredients
- chat potatoes
- olive oil cooking spray
- 1 1/2 tablespoons olive oil
- 6 Tuna steaks
- dressed salad leaves, to serve
Method
Preheat oven to 200°C. Lightly grease an oven tray. Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. Place potatoes in oven and bake for 25 to 30 minutes or until golden. To make the salsa verde: In a food processor fitted with the metal blade, process all of the ingredients except the oil. With the machine running, gradually add the oil. Process, occasionally stopping the machine to scrape down the sides of the bowl, until the salsa is smooth, about 45 seconds. Set aside. Grill or pan fry tuna steaks for a couple of minutes each side (keep slightly rare in the centre). Serve with salad, Salsa Verde and roast potatoes.
Georgie Woollett, Practice Manager