Disclaimer one: This is not vegetarian, obviously. However, it is tasty, and the salsa can be made veggie by omitting the anchovies and then used as a base for bruschetta, tarts, sauces etc.
Disclaimer two: I made this with my Mum in my parents’ kitchen, so it’s not bedsit cooking, either.
This was a birthday dinner for my Dad, and is not something we’d eat everyday – tuna steaks are incredibly expensive, but so very delicious…
Tuna steaks (one per person)
Potatoes (big ones are best)
One bulb garlic (at least)
For the salsa:
75g flat leaf parsley
2 cloves garlic
1 tbsp dijon mustard
5 anchovy fillets
2 tbsp capers
125ml olive oil
Juice and rind of one lemon
Peel and chop the potatoes into fairly small bits. Parboil until just cooked through – i.e. you wouldn’t want to eat the straight out the pan but you could if you were really hungry. Heat oven to 200 degrees/gas mark 7, and heat a small amount of sunflower oil in the base of a big roasting tin. Peel and smash two or three cloves of garlic, and take all the rest off the bulb. Put two cloves aside for the salsa. Drain the spuds, and then tumble them in the pan until scuffed and fluffy. Tip them into the hot oil, and tuck the bruised garlic cloves into the mix along with all of the individual cloves. Shake, and return to the oven. Check them every 10 mins or so and give them a shake. When they start to brown, use a spatula to turn them over. They will take about 45 mins to an hour to cook.
Meanwhile, make the salsa: strip the leaves from all the herbs. Chuck everything into a blender.
Top and tail the green beans, and steam for about 10-15 mins until just tender.
Pan fry the tuna steaks in a little olive oil, until they have changed colour completely on the outside but are still pink in the middle – about 5 mins, depending on the thickness of the steak and how cooked you like your fish. Squeeze a little lemon or lime juice over each steak, and serve with beans, garlic potatoes and salsa.