Spring 2021

Grilled Tuna Steak with Tomato and Salsa Verde

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Serving: 1

Prep Time: 20 minutes

Cook Time: 5 minutes

Tuna steak with salad on plate


1 Fresh tuna steak

100g Baby cherry tomatoes

10g black pitted olives, cut in half

Cracked black pepper

Pinch of Maldon Salt

Olive oil for frying

For the salsa verde

A handful basil

A handful parsley

1 Tbsp capers rinsed

Half tsp dijon mustard

2 Anchovy fillets

5 Tbsp extra virgin olive oil

Cracked black pepper

Pinch of Maldon Salt


Start by making the Salsa Verde. In a food processor or blender place all the ingredients and blitz together to form a paste, this can be as smooth or chunky as you like. Set to one side.

Prep the tomato salad. Place the cherry tomatoes and black olives in a small bowl. Add a good drizzle of olive oil, some cracked black pepper and some Maldon salt. Mix it altogether and set to one side.

Heat up a griddle pan on a medium high heat. Rub each side of the tuna steak with olive oil. Once the griddle pan is hot, add the tuna steak and fry on each side for approximately 2 minutes on each side, allowing the pan to create char lines across the flesh. After cooking on both sides remove from the pan.

Now it’s time to plate up, serve the griddled tuna steak on a plate piled with some of the tomato salad, a drizzle of Salsa Verde and some garnish of basil leaves. Finish with some cracked black pepper and a pinch of Maldon salt.

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