Pan-Grilled Tuna Steak With Salsa Verde
Recipe makes 4 servings
2 (7oz/200g each) tuna steaks
Salt and black pepper to taste
1½ Tbsp (15g) Dijon mustard, divided
6 Tbsp (81g) olive oil, divided
1 lemon (48g), juiced and zested
2 cloves garlic, chopped
1 Tbsp (8.6g) capers, drained
1/3 cup (20g) chopped fresh parsley
1/3 cup (20g) chopped fresh basil
1/3 cup (20g) chopped fresh cilantro
1 Tbsp (15ml) red wine vinegar or to taste
Lemon wedges, to serve
Pat the tuna steaks dry with paper towels and season both sides with salt and black pepper. Mix one tablespoon of mustard, two tablespoons of olive oil, and lemon juice, and brush over the tuna. Place in the fridge and let marinate for about two (2) hours.
Preheat a large grill pan or griddle over medium-high heat. Add the tuna steaks and cook for 2-3 minutes per side or until browned and cooked to the desired doneness. Do not overcook the tuna because it can become dry. Let the steaks rest for a few minutes before cutting.
For the Salsa Verde: Mix the remaining half tablespoon of mustard and the garlic, capers, parsley, basil, cilantro, vinegar, plus the remaining four tablespoons of olive oil and lemon zest; season with salt and black pepper to taste.
Serve the steaks with lemon wedges and a generous spoonful of salsa verde on top. Add steamed or grilled vegetables or salad of choice on the side.
Nutritional breakdown per serving (recipe makes 4 servings)
2.6g Total Carbs
1.9g NET Carbs