Seared Tuna with Salsa Verde
- Large tuna filet or several smaller tuna steaks for seared tuna
- 2 shallots or 1 onion
- Lemon juice
- Sea salt
- Black pepper
- Olive oil
- 1 bunch parsley
- Optional: fresh parmesan cheese
- 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.
Calories Per Serving: