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Sicilian tuna steaks with salsa verde


  • In a large bowl, whisk ¼ cup oil with 1 heaped tbsp chopped parsley, 1 crushed garlic clove and seasonings.
  • Add the tuna steaks, gently toss and marinate for about 30 mins. 
  • To make the salsa verde, pound the grated rind of 1 lemon and 2 tbsp lemon juice with the remaining parsley and garlic, capers, anchovies, a little ground pepper and about 100 ml oil using a mortar and pestle (or a food processor). Taste for seasoning. 
  • When ready, heat a pan and sear the tuna to the desired degree (not over medium), adding a little of the marinade as you do so. 
  • Place the tuna steaks on individual plates, top with a dollop of salsa verde and serve with a simple green salad on the side. 
  • nb. The tuna could be grilled, if you prefer.


  • olive oil
  • 5 tbsp chopped fresh parsley
  • 2 large garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 lemon
  • 4 x 180 gm tuna steaks
  • 3 tbsp capers, rinsed
  • 3 anchovy fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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