Raw tuna with green olive sauce

Raw tuna with green olive sauce

By
From
Everyday Seafood
Serves
4 as a starter

Tuna served this way is just fantastic. Taking a beautiful loin of tuna and searing it very quickly in a hot pan does so much for the flavour, because the inside stays raw and contrasts beautifully with the seared exterior. The sauce is based on a classic salsa verde, with the addition of green olives. It’s a great dish for a party because it can be prepared in advance.

Ingredients

Quantity Ingredient
600g very fresh loin of tuna, (yellowfin)
light olive oil, for cooking
sea salt
freshly ground black pepper

For the green olive sauce

Quantity Ingredient
3 spring onions, trimmed and thinly sliced
1 garlic clove, peeled and finely grated
2 tablespoons capers in wine vinegar, drained
4 tablespoons pitted green olives
4 good quality tinned anchovy fillets in oil, drained
1 lemon, zest finely grated and juiced
a handful flat-leaf parsley, leaves picked
1/2 handful mint, leaves picked
100ml olive oil
20 basil leaves, finely sliced

Method

  1. Season the tuna loin all over with salt and pepper. Have ready a bowl of iced water big enough to hold the tuna loin.
  2. Place a non-stick heavy-based frying pan over a high heat until the pan is very hot. Lightly oil the tuna and lay it in the hot pan. Sear evenly all over, turning as necessary, then plunge the tuna into the iced water to stop the cooking. Once it is cool, lift out and pat dry with kitchen paper. Wrap the seared tuna tightly in cling film and chill in the fridge for at least 30 minutes until ready to serve.
  3. To make the sauce, put the spring onions, garlic, capers, olives and anchovies on a board, sprinkle with the lemon zest and chop together until the mixture almost turns into a paste. Transfer to a bowl.
  4. Chop the parsley and mint leaves together, add to the sauce and mix well. Add the lemon juice and olive oil and mix again. Season with salt and pepper to taste. Finally add the sliced basil and fork through. Set aside to allow the flavours to mingle (but not in the fridge).
  5. I like to slice the tuna and lay it out on one large plate to place in the centre of the table, but you can plate it individually if you wish. Sprinkle with a little sea salt and serve with the green olive sauce,
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