Try this recipe with swordfish steaks. Salsa verde is a perfect summer sauce. It is very easy to make and adds a refreshing burst of flavor to many summer dishes. It is a great marinade and topping for grilled and broiled fish, seafood, chicken, beef, and lamb. It also makes a wonderful bread dip.
Delicious with a fresh green salad to follow a light starter such as linguine al pesto with cherry tomatoes.
Chardonnay Friuli Aquileia DOC Superiore or Insolia Chardonnay Terre Siciliane IGT, Schiopeto, Vermentino di Sardegna, Arneis among the white wines; Torgiano or Teroldego among the red ones.
Having topped the tuna steak with the salsa you drizzle it with some more EVO, for an extra taste delight.
In this recipe, the sea and the mountains meet to bring forth new tastes: in fact, our suggested tuna steak dish is dressed with a tipical 'mountain sauce', salsa verde. Its origins are to be found in the north of Italy, and in particular in Piedmont, where it is called 'bagnet vert'. Traditionally served with boiled meat, this sauce has become popular and it now compliments many other dishes such as appetizers, vegetables or, like in this recipe, fish.