Bluefin Tuna Steak with Salad and Salsa Verde

Del Giorno’s Chef, Kris Bunder, says that Bluefin Tuna is best served rare to ensure it remains tender and does not taste dry. The steak should be raw in the middle and at a cool temperature, while the outer is cooked and warm.

Serves: 4 PRINT THIS

Ingredients

Tuna and salad

2 150g Dinko Southern Bluefin Tuna steaks
2 ripe Roma tomatoes
8 Kalamata olives, pitted and halved
1 tbsp. baby capers
½ red onion, thinly sliced
6 fresh basil leaves
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
Sea salt flakes

Salsa Verde

1 bunch flat-leaf parsley, roughly chopped
½ bunch fresh basil, roughly chopped
2 tbsp. capers
4 anchovy fillets
2 garlic cloves
2 tbsp. lemon juice
½ cup extra-virgin olive oil

Method

1 Pomodoro Salad
Slice tomatoes and place them flat on a plate. Sprinkle with sea salt flakes and cover with ½ of the red wine vinegar. Leave for 10 minutes.

Slice red onion and place in a bowl with Kalamata olives and capers. Mix together.

Add to tomatoes, dress with olive oil and season with pepper.

Arrange on serving plates.

2 Salsa Verde
Place all ingredients in a blender and blend until smooth. Store in an airtight bottle.

3 Bluefin Tuna steaks
Mix remaining olive oil with red wine vinegar and pour over tuna steaks; leave for 10 minutes or until at room temperature.

Heat olive oil in a frypan on medium-high heat; add Bluefin Tuna steaks and sear for 2 minutes on each side.

Place tuna steaks on salad, dress the outer edge of the plate with salsa verde and garnish with fresh basil leaves.

OTHER RECIPES

Bluefin Tuna Sashimi

Seared Bluefin Tuna Ceviche

Spicy Bluefin Tuna Sushi

ENJOY OUR PREMIUM SOUTHERN BLUEFIN TUNA AT HOME

Bluefin Tuna Steak

Our technique of super freezing the tuna steak within hours of harvest means you can get the highest quality Bluefin Tuna steaks all year round.

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Bluefin Tuna Portions

Our Southern Bluefin Tuna portions are frozen as fresh, sustainably farmed and bursting with flavour. Serve it in a poke bowl or make a sushi roll; however you eat it, you’ll love the moreish taste!

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