Seared Tuna with Avocado and Salsa Verde Recipe

Name: Seared Tuna with Avocado and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup lightly packed flat-leaf parsley leaves; 3 tablespoons drained capers; 1 clove garlic, smashed; 4 teaspoons lemon juice; 1 teaspoon anchovy paste; 1/2 teaspoon Dijon mustard; 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1/2 cup plus 1 tablespoon olive oil; 4 tuna steaks, about 1 inch thick (about 2 pounds in all); 1 avocado, cut into 1/2-inch chunks

Servings: persons

2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks

1
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor.
2
Pulse to chop, six to eight times.
3
With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree.
4
Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
5
Heat a grill pan or heavy cast-iron pan over moderately high heat.
6
Rub the tuna steaks all over with the 1 tablespoon oil.
7
Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
8
Cook the fish for 3 minutes.
9
Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
10
To serve, top the tuna steaks with the avocado and drizzle with the sauce.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup lightly packed flat-leaf parsley leaves, 3 tablespoons drained capers, 1 clove garlic, smashed, 4 teaspoons lemon juice, and more.

Yes, Seared Tuna with Avocado and Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Tuna with Avocado and Salsa Verde

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