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

Comments

Post a Comment

Popular posts from this blog

Tagliatelle with Chanterelles, Apples and Walnuts

Ingredients 140g tagliatelle or other egg noodle 100g guanciale 1 cup chanterelle mushrooms 1/2 green apple, 1cm cubes 1/4 cup walnuts, broken 1/4 cup white wine 2 tbsp butter Method Bring water to boil and add tagliatelle.  Cook until done Add guanciale to skillet and fry until golden.  Reserve and drain fat Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet.  Cook for 3-5 minutes, then add butter.  When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest.  Cook for another two minutes then turn off heat and add apples Add cooked pasta toss.  Add pasta water as needed to create a slight sauce Serve immediately Notes Based on a recipe in Apron and Sneakers  and La Cucina Italiana .  At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites This is our favourite pasta recipe with bacon and mushrooms 
Read more

Raisin Bran Muffins

INGREDIENTS 1/2 cup wheat bran 1/2 cup boiling water 1/4 cup plain, non-fat Greek yogurt 1 large egg, cold 3/4 cup whole wheat flour 1/2 cup all-purpose flour + 1 tbsp 1 1/2 tsp sugar 1 1/2 tsp ground cinnamon 1 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/8 tsp grated nutmeg 85 g unsalted butter 65 g golden raisins METHOD Preheat oven to 350°F.  Bring water to boil In a small bowl, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl.  Mix in raisins Add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up Divide the batter between 12 lightly greased muffin cups. Bake until internal temperature reaches 206°F, about 18 minutes. NOTES Measure out the butter th...
Read more

Grilled Chicken with Olives and Rosemary

Ingredients 2 chicken legs and thighs 1/3 cup mixed Italian olives 1 sprig rosemary 1/4 cup white wine 1/4 cup chicken stock Method Grill chicken legs until done (about 180F) Move chicken legs to skillet over medium-low heat Add rosemary, olives, wine and chicken stock.  Bring to boil and let simmer for a couple minutes Serve with roasted hakurei turnips and radishes Notes We like serving with the chicken stock on the side, although most pics on the web show the chicken served in a plate-bowl with the stock poured over top Went really well with a white Tuscan.  It was the LCBO listing that put us onto this main
Read more