THE DAIRY KITCHEN Seared Tuna with Parmesan and Green Olive Salsa


Serves 4
Difficulty Easy
Preparation 0 MINS
Cooking 0 MINS
For an elegant starter serve seared tuna with this gutsy olive salsa.


1/2 cup firmly packed flat leaf parsley
1 clove garlic, crushed
1/2 cup pitted green olives
1 tablespoon capers
2 anchovy fillets, chopped (optional)
1/2 teaspoon finely grated lemon rind
1 tablespoons lemon juice
80g piece parmesan cheese
2 tablespoons pure cream
400g rectangular piece very fresh tuna fillet
olive oil, for drizzling
salt and pepper to taste
watercress or rocket, lightly dressed with olive oil and lemon, to serve


  1. Blend parsley, garlic, olives, capers, anchovies, lemon rind and juice and parmesan in a food processor until coarsely chopped, remove to a bowl and stir in cream. Refrigerate until required.
  2. Coat tuna in olive oil and season generously all over with salt and pepper. Sear tuna in a hot non-stick pan for exactly 30 seconds each side. Tightly wrap tuna in cling film and refrigerate for at least 10 minutes or until ready to serve.
  3. To serve, carefully, thinly slice tuna with a serated knife, remove plastic and arrange slices on a long serving platter, stand for 5 minutes before spooning over sauce over and serving with dressed greens and lemon wedges.

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