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Source: Food and Wine Quick from Scratch

Seared Tuna with Avocado and Salsa Verde
Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 7 minutes
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2/3 cup flat leaf parsley leaves, lightly packed
3 tablespoons capers, drained
1 garlic clove, smashed
4 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1-inch thick (about 2 pounds in all)
1 avocado, peeled and cut into 1/2-inch chunks




Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.

Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.


Wine Recommendation: The brazen flavors of anchovy paste and capers make a white wine with lots of acidity a must. A Sancerre or a lighter-styled Muscadet de Sevre-et-Maine, both from the Loire Valley in France, are good examples.


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