Ingredients

Ingredients

• 2 x 150g/5oz tuna steaks

• pinch sea salt

• drizzle extra virgin olive oil

For the salsa verde

• 1 heaped tsp Dijon mustard

• 150-250ml/5-9fl oz fruity, extra virgin olive oil

• 4 anchovy fillets

• handful fresh flatleaf parsley

• handful fresh mint

• handful fresh basil

• handful fresh tarragon

• 1-2 tbsp capers

• 1 garlic clove

• pinch sea salt

• 1 lemon, juice only

To serve

• lemon wedges

• 2 sprigs fresh flatleaf parsley

Description

Simply Cooked Tuna Steaks With A Zingy Herb Sauce Alongside. Serve With Boiled New Potatoes.

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