Thursday, 19 February 2015

Jamie's 15 Minute Meals: Salsa Verde Tuna

Another Jamie recipe, I really do love this cook book. This one is the Salsa Verde Tuna and it was really delicious, the tuna was cooked to perfection and the salsa verde was a great accompaniment.

Salsa Verde Tuna with Sicilian Tomato and Pasta Salad
(Serves 4)

Pasta and tuna
320g dried pasta shells
8 black olives (stone in)
400g ripe mixed-color tomatoes
4 jarred red peppers
70g rocket
4 tuna steaks
1 tsp dried oregano
1 tsp fennel seeds
olive oil
1 fresh red chili
20g Parmesan cheese
1 lemon

Salsa verde
1 big bunch of fresh mint
1 big bunch of fresh flat-leaf parsley
1 lemon
2 anchovy fillets (I skipped this)
2 tsp capers (drained)
1 clove of garlic
4 tbsp extra virgin olive oil
1 heaped tsp Dijon mustard
1 tbsp white wine vinegar

Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Rip the top leafy half of the mint and parsley into the processor, squeeze in the lemon juice, add all the other salsa verde ingredients (peel the garlic) and blitz until fine, then season to taste, loosen with 2 tablespoons of water and set aside.

Squash the olives (discarding the stones), randomly cut up the tomatoes and peppers, and put them all into a large bowl, then roughly chop and pile the rocket on top. Rub the tuna with salt, pepper, the oregano and fennel seeds, then drizzle with 1 tablespoon of olive oil, put into the frying pan and cook for 1 1/2 minutes on each side, ideally so that the tuna's blushing in the middle.

Drain the pasta, reserving a cupful of the starchy cooking water, then add to the tomato bowl, toss with half of the salsa verde, loosening with a splash of cooking water if needed, then pour onto a nice platter. Put the tuna on top, spoon over the remaining salsa verde, scatter with the finely sliced red chili, then shave over a little Parmesan with a speed-peeler and serve with lemon wedges.  

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