Seared yellowfin tuna with chestnuts and salsa verde

Seared yellowfin tuna with chestnuts and salsa verde

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

The first time I made this, I think I blew myself away with how much flavour I could pack into such a delicate dish. I learnt that chestnuts and tomatoes complement each other perfectly – and the rest of the ingredients in this dish work incredibly well together, too.

Ingredients

Quantity Ingredient
10 chestnuts, (about 160 g)
40ml extra-virgin olive oil
2 tablespoons capers, drained, rinsed and squeezed dry
4 x 4cm thick yellowfin tuna steaks
sea salt flakes
3 radishes, thinly sliced on a mandoline
baby basil leaves, to garnish
orange zest, finely grated, to garnish
lemon zest, finely grated, to garnish

Salsa verde

Quantity Ingredient
40g coriander
75g flat-leaf parsley
40g dill
1 garlic clove
125ml extra-virgin olive oil

Tomato reduction

Quantity Ingredient
1 tablespoon extra-virgin olive oil
2 french shallots, finely chopped
6 anchovy fillets, finely chopped
8 cherry tomatoes, halved, plus extra to garnish
60ml red-wine vinegar

Method

  1. Preheat the oven to 220°C.
  2. Score the chestnuts and place on a baking tray. Place in the oven to roast until the skins start to open and peel away, about 20 minutes. Remove from the oven, peel and slice, and set aside.
  3. To prepare the capers, pour 2 teaspoons of the olive oil into a frying pan and set over a medium heat. Add the capers and fry until crispy. Remove from the heat and set aside on paper towel.
  4. To make the salsa verde, process the coriander, parsley, dill, garlic and olive oil in a food processor until smooth. Set aside.
  5. For the reduction, pour the olive oil into a frying pan and set over a medium heat. Add the shallots and cook until translucent, about 3–4 minutes. Add the anchovy fillets and cook until browned, another 2–3 minutes. Add the tomatoes and stir to combine. Add the vinegar and stir to deglaze the pan. Remove from the heat and set aside.
  6. For the tuna, pour 2 tablespoons of olive oil in a frying pan over a medium–high heat. Add the tuna and sear until golden, about 1 minute on both sides. Remove from the frying pan, season with sea salt and freshly ground black pepper and set aside to rest.
  7. To serve, thinly slice the rested tuna and place on serving plates. Add the sliced chestnuts, radishes, capers and tomato reduction. Drizzle with salsa verde and garnish with tomato halves, basil leaves, and orange and lemon zest.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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