Seared Tuna with Avocado and Salsa Verde
- 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
- 1. 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.
- 2. 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.
- Fish Alternatives: Firm fish steaks, such as sturgeon, mako shark, and swordfish, all make excellent alternatives to the tuna. You'll want to cook them longer until just done, rather than medium rare.
- Wine Recommendation: The brazen flavors of anchovy paste and capers make a white wine with lots of acidity a must. A Sancerre or a lighter-styled Muscadet de Sèvre-et-Maine, both from the Loire Valley in France, are good examples.
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