Ingredients
cupflat leaf parsley leaves,lightly packed
3tbspcapers,drained
1clovegarlic
4tsplemon juice
1tspanchovy paste
½tspdijon mustard
¾tspsalt
¼tspfresh ground black pepper
½cupolive oil,(plus 1 tbsp)
4tuna steaks
1avocado
Preparation
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, salt and pepper into a food processor.
Pulse to chop, six to eight times.
With the machine running, add the ½ 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 salt and pepper.
Cook the fish for 3 minutes.
Turn and cook until done to taste, which can be 3 to 4 minutes longer for medium-rare.
To serve, top the tuna steaks with the avocado and drizzle with the sauce.
