Ingredients

• 2 x 250g/9oz fresh tuna steaks
• 5 tbsp Italian olive oil
• salt and freshly ground black pepper
• to taste
• 2 handfuls of new potatoes
• par-boiled until al dente then cooled
• 4 anchovy fillets
• 1 tbsp capers
• roughly chopped
• 1 clove garlic
• roughly chopped
• ½ lemon
• zest and juice only
• 90ml/3fl oz olive oil
• 2 tbsp flatleaf parsley
• chopped
• 1 tbsp basil
• chopped
• salt and freshly ground black pepper

Directions

• Marinate the tuna steaks in the olive oil
• salt and pepper for at least two hours before cooking.
• Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.
• In the meantime
• prepare the salsa verde. Place the anchovy fillets
• capers and garlic into a mortar and pestle and pound until broken down.
• Add the lemon zest and juice.
• Add the olive oil in a steady stream
• whisking to combine.
• Stir in the parsley and basil and season to taste with salt and black pepper.
• Boil the new potatoes for 12-15 minutes.
• Crush the potatoes with a fork and combine with half the salsa verde.
• Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.