Grilled tuna steak with cannelini bean mash and salsa verde

Tonight’s meal was effortless.  The salsa verde took minutes to make, as did the cannelini bean mash and grilled tuna steak.  I expected the meal may be too virtuous for Hubby so I saved him some carrot cake which I bought from a farmer’s market during lunch.  I think he’s happy.

Salsa verde

  • a bunch of flat leaf parsley
  • a bunch of basil leaves
  • 2 tsp mustard
  • 1 tsp white wine vinegar
  • 2 anchovy fillets
  • salt and pepper to taste
  • a good drizzle of extra virgin olive oil

Method

  1. Chop up the herbs and pound into a paste using a mortar and pestle
  2. Add the anchovy fillets and keep pounding
  3. Mix in the mustard and vinegar
  4. Season with salt and pepper
  5. Drizzle with extra virgin olive oil until the salsa verde is loose
  6. Transfer to a bowl

Cannelini bean mash

  • 1 can cannelini beans, drained
  • 1 clove of garlic, minced
  • a knob of butter
  • salt and pepper to taste
  • olive oil

Method

  1. Heat 1/2 tbsp oil in a pan over low heat
  2. Sweat the garlic for 10 seconds and add the beans
  3. Start mashing the beans and once they have warmed through (about 2 to 3 minutes), add the butter
  4. Stir well, season with salt and pepper
  5. Drizzle with some olive oil before serving

Grilled tuna steak

  1. Heat a gridle pan
  2. Coat the tuna steak with a drop of olive oil
  3. Grill the steak for 2 minutes on either side
  4. Season with salt and pepper before serving
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