Quick Tuna Steak with Green Salsa

prep 14 mins, plus marinating cook 2–4 mins
  • 2 tablespoons olive oil
  • grated rind of 1 lemon
  • 2 teaspoons chopped parsley
  • ½ teaspoon crushed coriander seeds
  • 4 fresh tuna steaks, about 150 g (5 oz) each
  • salt and pepper
  • dressed lettuce salad, to serve
  • 2 tablespoons capers, chopped
  • 2 tablespoons chopped cornichons
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons chopped chives
  • 2 teaspoons finely chopped chervil
  • 30 g (1½ oz) pitted green olives, chopped
  • 1 shallot, finely chopped (optional)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

Mix together the oil, lemon rind, parsley and coriander seeds with plenty of pepper in a bowl. Rub the tuna steaks with the mixture.

Combine the ingredients for the salsa, season to taste and set aside.

Heat a griddle or frying pan until hot and cook the tuna steaks for 1–2 minutes on each side to cook partially. The tuna should be well seared but rare. Remove and allow to rest for a couple of minutes.

Serve the tuna steaks with a spoonful of salsa, a dressed salad and plenty of fresh crusty bread.

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