Seared tuna with warm tomato and anchovy salsa recipe And Books
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Seared tuna with warm tomato and anchovy salsa recipe and books|
So you would like to know how to make Seared tuna with warm tomato and anchovy salsa recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
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.
Spoon over the tuna and serve immediately
Like steak tuna is best cooked rare or medium rare. When welldone the flesh is stringy and dry.
This Recipe Serves 4
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