seared tuna with warm tomato and anchovy salsa

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Cooking receipe to make seared tuna with warm tomato and anchovy salsa under category General Recipes. You may find some video clips related to this receipe below.

seared tuna with warm tomato and anchovy salsa

700900g of tuna steaks about 2cm thick

juice of 1/2 a lemon

175ml olive oil

6 tinned anchovy fillets roughly chopped

2 cloves of garlic chopped

2 tomatoes deseeded and diced small

2 tbsp chopped parsley

Salt and pepper

Cut the tuna into four portions.

Marinate in a mixture of lemon juice four tablespoons of olive oil salt and pepper for at least half an hour.

Warm the remaining oil in a small saucepan and add the anchovy and garlic.

Cook over a low heat mashing in the anchovy with a fork until it melts and the garlic is lightly browned.

Draw off the heat.

To cook the tuna grease a heavybased frying pan with a little oil and set over a high heat for 5 minutes or so until searing hot.

Shake excess marinade from the tuna and slap the pieces onto the hot metal; you may have to do this in two batches.

Leave for 1 l/2 minutes turn and cook for a further 11/2 minutes.

With a sharp knife check the interior which should still be rosy.

If it is too raw for your liking reduce the heat and cook a little longer.

Transfer to a warm serving dish and keep warm.

Add the diced tomato and parsley to the anchovy sauce.

Reheat briefly.

Spoon over the tuna and serve immediately

notes:

Like steak tuna is best cooked rare or medium rare. When welldone the flesh is stringy and dry.

Serves 4

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