With Tuna and Salsa Verdi….
Long day at work yesterday, lots to do last evening, but I needed something tasty and healthy to keep me going.
Tuna is one of those fish that Rocket enjoys when he has no alternative other than to eat it, but which he rarely chooses, so as he is away…
I put a tuna steak on the griddle, made a quick Salsa Verdi – or my version anyway (less finely chopped, some would say) and put together some Spaghetti with courgette. A bowl of tasty goodness.
Needless to say I had to check out the welfare standard for the tuna and ensure no dolphins have been harmed in the making of this blog.
A portion of dried spaghetti
A Tuna steak
1/2 a courgette
See salsa verdi below
First put a pan of salted water on to boil.
Lightly oil the tuna and season with salt and black pepper.
Put the griddle pan on to get really hot.
For the salsa verdi – I make this up dependent on what I have available so substitute away!
1 cup of chopped basil and parsley.
1/2 tsp Dijon mustard
1 tbsp chopped capers
3 anchovy fillets finely chopped
Juice of half a lemon
1 tsp white wine vinegar
1 clove garlic, very finely chopped or grated.
1 tablespoon of finely chopped cornichons
I mixed all the ingredients together and seasoned with freshly milled black pepper, it was a loose oily consistency.
Once the water was boiling, I put the spaghetti in and covered it.
I took a courgette, removed the seedy middle and cut across ways to form half moons about 3mm thick.
When the griddle was smoking, I scattered the courgette pieces on allowing it to become lightly coloured, turning them once so they had a chargrilled look.
I removed the courgettes, and placed the tuna onto the griddle. My piece was about 2cm thick and I like to eat to eat tuna pink in the middle, so I cooked it for 2 minutes on the first side, then turned it and cooked it for a further minute on the other side.
Then the pasta was ready, I drained it and put it back in the pan – with a little of the cooking water and a large spoon of the salsa verdi to mix through finally adding in the charred courgettes.