Seared Tuna with Salsa Verde

Ingredients:

Large tuna filet or several smaller tuna steaks for seared tuna

2 shallots or 1 onion

Lemon juice

Garlic

Sea salt

Black pepper

Olive oil

1 bunch parsley

Optional: fresh parmesan cheese

Cooking Instructions: Prepare the tuna by seasoning generously with salt and pepper. Set aside.

Dice the shallots finely and soak them in about 2 Tbsp. lemon juice for about 15 minutes. Mince the garlic or purée it with a mortar and pestle and add to the vinegar mixture. Add a pinch of salt and black pepper and whisk in about 1/2 cup of olive oil, drizzling it in slowly. Chop the parsley leaves finely and whisk them in. If desired, place this sauce in a food processor or blender to purée.

For the tuna, preheat a heavy skillet over moderate heat for about 10 minutes. Coat the tuna with olive oil. Just before adding the fish to the pan, turn the heat up all the way and add a splash of oil. Lay the tuna out in a single layer, and sear for 2-5 minutes on each side. Allow enough cooking time for the fish to develop a deep brown crust, while remaining rare to very rare in the center. To accomplish this, the pan must be extremely hot.

Serving Suggestions: Just before serving, add the chopped parsley to the sauce. Taste for seasoning and adjust, if necessary. Slice the tuna and serve over a salad, a bed of rice or noodles. Drizzle the salsa verde overtop. Optionally, top with freshly grated parmesan cheese.

Serves: 3-4

Calories Per Serving: NA

Preparation Time: 20 minutes

Difficulty: Easy

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