You may also like
Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 2 garlic cloves
- 1 1/2 cups loosely packed fresh mint leaves
- 1 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Coarse salt
- 6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin
Method
- Coarsely chop the garlic.
- Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together.
- Transfer to a small bowl; stir in the lemon juice and vinegar.
- Stir in the oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in the bottom.
- Add the fish to the skillet.
- Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top.
- Serve with more sauce on the side.
