Sesame Tuna and salsa verde with a warm new potato and vegetable salad

Serves 4 | time 30 minutes

Prep 10 minutes | Cook 20 minutes

Ingredients

• 4 small tuna steaks
• 1 cup of sesame seeds

Warm new potato and vegetable salad

• 1 onion, diced
• 2 cloves of garlic, diced
• 1/2 handful of basil
• 1/2 handful parsley
• 1/2 handful mint
• 8 new potatoes, halved
• 1 bulb fennel, sliced (reserve the fennel tops)
• ½ a head of broccoli cut into small florets
• 4 handfuls spinach
• 200ml vegetable stock
• Feel free to use any veg you have though

Salsa verde

• 1/2 clove of garlic, diced
• 1/2 bunch parsley, cut finely
• 1/2 tin anchovies, cut finely
• 1/2 handful mint, cut finely
• 1/2 handful basil, cut finely
• 1/2 handful gherkins, diced
• 1/2 handful capers, diced
• 2 tbsps red wine vinegar
• 4 tbsp olive oil
• 1/2 tbsp Dijon mustard

Method

Part one

• Pre-heat the oven to full whack, take the tuna out of the fridge and leave to come to room temperature.
• In a large wide pan, gently sweat the onions on a low heat until translucent, then add the garlic.
• After 5 minutes add the potatoes and herbs and a splash of stock. Pop a lid on and braise the potatoes for 10 minutes.
• Add in the fennel and broccoli, then add the stock so its comes halfway up the veg at least, cover then leave to simmer on a low heat for 10 minutes.

Part two

• Put the garlic and anchovies (save the oil for later) in a pestle and mortar and bash and grind until you’ve created a paste.
• Add the capers and gherkins, herbs, mustard and vinegar and continue to bash until everything is mixed.
• Finally, add the oil slowly until you reach the desired consistency. Don’t worry if you don’t use it all.
• You can do this in a blender or food processor. If you add do throw everything in except the oil and add that last. I prefer the chunkiness of the pestle and mortar version.

Part three

• Pour the sesame seeds into a shallow bowl and lay the tuna on top, pressing the seeds in until covered.
• Season well with salt on both sides.
• Lay the tuna on a wire tray, greased baking sheet or grill pan and cook on high for 2 minutes each side.
• While you do this uncover the veg pan.

Part four

• Lay out the plates and with a slotted spoon lay the warm potato and veg salad on a plate.
• Carve the Tuna diagonally and lay a few strips on top of the salad.
• Finally spoon a healthy dollop of salsa verde on top.
• Sprinkle fennel tops over and season from a height before serving.

 

 

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