You may also like
Categories:
lightly packed flat leaf parsley capers clove garlic lemon juice anchovy paste mustard salt fresh ground black pepper olive oil tuna avocado
Viewed: 49 - Published at: 5 years agoIngredients
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 clove garlic, smashed
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup plus 1 tablespoon olive oil
- 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
- 1 avocado, cut into 1/2-inch chunks
Method
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor.
- Pulse to chop, six to eight times.
- With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree.
- Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
- Heat a grill pan or heavy cast-iron pan over moderately high heat.
- Rub the tuna steaks all over with the 1 tablespoon oil.
- Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Cook the fish for 3 minutes.
- Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
- To serve, top the tuna steaks with the avocado and drizzle with the sauce.
