 Level |
Medium
|
 Serves |
4
|
|
Bites
|
0.5
|
1 Lemon Juice
4 tsp Olive Oil
Sprinkle Salt & Pepper
4 Tuna Steaks
85g Watercress
Small Handful Basil Leaves
1 Chopped Clove Garlic
1/4 plate per person Baby Boiled Potatoes
In a large bowl, whisk together a marinade of the juice of 1/2 a lemon, 2 tsp olive oil and a sprinkle of salt & pepper.
Place 4 tuna steaks into the marinade, cover and leave for 30 mins, turn over after 15 mins.
Meanwhile, in another bowl make the Salsa Verde by adding 85g watercress, a small handful of basil leaves, 1 roughly chopped garlic, the juice of 1/2 a lemon and 2 tsp olive oil in a blender and whizz until smooth.
Heat a large griddle pan on high and add the tuna steaks.
Cook for 2-3 mins each side until charred on the outside but still a little pink inside.
Serve with salsa on top and with 1/4 plate boiled baby potatoes.
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