Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Quick From Scratch Fish & Shellfish

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