Sicilian Style Tuna with Salsa Verde

Method

1. In a shallow dish mix 3 tbsp. of the oil with half of the lemon juice and 1 tbsp. of the chopped parsley. Season with salt and pepper, then place the tuna steaks in the marinade and turn them so they are coated on both sides. Cover and refrigerate for 1 hour, turning occasionally.
2. Rinse the capers and put into a small food processor with the rest of the oil, parsley, lemon zest, garlic and anchovies. Blitz until the ingredients become a thick paste.
3. Bring the tuna out of the fridge ahead of time to allow it to lose its chilliness before cooking.
4. To cook the tuna, take it out of the marinade and place on a pre-heated barbecue. The temperature needs to be hot to sear the fish.
5. Place the fish on the grill rack and cook for 3 minutes, do not attempt to move the fish until the flesh begins to colour otherwise it will stick to the grill bars. Use a fish slice to turn the steaks and cook for a further 2 minutes or until well-marked.
6. Serve the tuna topped with the salsa. 

Chef's tip

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.

Serving suggestion

Delicious with a fresh green salad to follow a light starter such as linguine al pesto with cherry tomatoes.

Wine selection

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.

Family tip

Having topped the tuna steak with the salsa you drizzle it with some more EVO, for an extra taste delight.

Dish history

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.