This recipe really shows that quality ingredients make a great dish without fancy tricks. An idea that Italians truly believe in. What could be simpler than fish and herbs? It’s so much more than the sum of its parts though; you’ll be amazed at how much flavour there is in this dish. It is almost unseemly how delicious it is.
You can, if you like, make the salsa verde the day before and store it in the fridge. Just make sure you let it come to room temperature before serving. Another tip is to put the cooked tuna in the freezer for a couple of hours to make it easier to slice thinly. Again, make sure you slice it then allow it to come to room temperature first.
Though this is a great summer dish as I’ve done it here, it works really well in winter with the addition of some warm, cooked garlicky borlotti beans.
Preparation time: 10 minutes
Cooking time: 5-10 minutes
200g tuna loin
3 tbsp ground fennel
Salt and pepper to season
For the salsa verde:
1 bunch of parsley
A small bunch of basil, leaves only
A small bunch of mint, leaves only
A small bunch of coriander
4 preserved anchovies, or strong black olives if you prefer
1 clove of garlic
Salt to season
1.Blitz the herbs, capers, garlic and anchovies together in a blender then slowly trickle in the oil while blending until you have a coarse paste that falls of the spoon. Season and taste. Don’t go crazy with the salt as the anchovies are already doing that job for you. Set aside until needed.
2.Bring the tuna to room temperature and rub with olive oil, the fennel and some salt and pepper.
Heat a cast iron griddle pan until it starts smoking then sear the tuna for one minute all over. Slice as thinly as you can and serve with the salsa verde, rocket and a small tomato salad.