This vibrant green sauce will keep covered in the fridge for a week; serve drizzled over any fish or meat or as a dipping sauce for cold prawns.
- 4 x 200g sashimi-grade tuna steaks (see notes)
- Salt flakes and freshly ground black pepper, to taste
- A little extra virgin olive oil
- Crusty bread, to serve
- Salsa Verde
- 2 firmly-packed cups flat-leaf parsley leaves
- 4 cloves garlic, chopped
- 2 tablespoons capers in brine, rinsed
- 7 anchovy fillets (see notes)
- 1/2 cup extra virgin olive oil
- Make Salsa Verde: combine all ingredients in a food processor or blender and process until smooth.
- Season fish well with salt and pepper. Heat a frying pan until very hot, add a little oil and cook fish on 1 side for about 30 seconds, just until well-coloured, then turn and cook the other side for another 30 seconds, just long enough to colour.
- Remove fish from heat and leave to rest for a couple of minutes before drizzling with Salsa Verde and serving with crusty bread.
Notes: Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre. Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking. If available, use Ortiz brand anchovy fillets as they have a much better flavour and are less salty, 1 small can (47.5g) is the right amount.
Alternative Species: Salmon, swordfish, yellowtail kingfish.
© Sydney Fish Market 2013