Name: Grilled tuna with parsley salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 2
Cuisine: British
Ingredients: 2 line-caught yellowfin tuna steaks about 140g/5oz each; 1 tbsp olive oil; 2 lemons wedges; 2 handfuls (50g/2oz) flat-leaf parsley very roughly chopped; 2 shallots finely sliced; 1 tbsp capers roughly chopped; small handful green olives stoned and roughly chopped; 6 tbsp olive oil; 1 tbsp Dijon mustard; juice of half a lemon

2 line-caught yellowfin tuna steaks
about 140g/5oz each
1 tbsp olive oil
2 lemons
wedges

For the parsley salad

2 handfuls (50g/2oz) flat-leaf parsley
very roughly chopped
2 shallots
finely sliced
1 tbsp capers
roughly chopped
small handful green olives
stoned and roughly chopped
6 tbsp olive oil
1 tbsp Dijon mustard
juice of half a lemon

Method

step 1
First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.
step 2
Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It’s important not to move the fish around the pan before it’s seared as it will stick and break up. The steak will release itself from the pan once it’s ready to be turned.
step 3
Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.