Portuguese-style tuna with salsa verde

Ingredients

  • 2 Tuna steaks

Salsa Verde

  • 1/2 cup parsley, finely chopped
  • 3 anchovy fillets, finely chopped
  • 2 tbsp capers, finely chopped
  • 1 tbsp lemon juice
  • 1/2 garlic, finely chopped
  • 1/4 olive oil

Roast Potatoes

  • Mini potatoes
  • Paprika
  • Salt
  • Vegetable oil

Method

  1. Slice mini potatoes in half; bring to boil in pot of water and simmer until potatoes are tender to fork
  2. Drain potatoes and then add vegetable oil, salt and paprika, mixing until oil and starchy water from potatoes forms a slight paste on the potatoes
  3. Place potatoes on baking sheet lined with parchment paper and bake at 400F until well browned, flipping once or twice to avoid burning
  4. Mix parsley, anchovies, capers, garlic in small bowl.  Add olive oil.  Add lemon juice to taste
  5. Heat skillet on medium.  Add tuna with a little olive oil.  Cook on both sides until browned.  Finish in oven at 300F until internal temperature reaches 120F (you may be able to reach this temperature in the skillet)
  6. Serve with tomato and red pepper salad

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