Categories: May

Ingredients

• 4 x 200g fresh tuna steaks
• 2 tbsp dried breadcrumbs
• 2 tbsp pine nuts
• rocket, to garnish
• 2 garlic cloves, chopped
• 3 tbsp very finely chopped fresh mint
• 3 tbsp very finely chopped fresh parsley
• 2 tbsp salted capers, soaked in water for 10 minutes, then drained
• grated zest and juice of 1 lemon
• 1 tsp dried oregano
• extra-virgin olive oil

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7.

2. To make the salmoriglio, put the chopped garlic in a mortar and pound it to a fine pulp. Add the herbs, capers, zest and juice, oregano and enough olive oil to make an almost liquid mixture. Pound together to make a thick sauce, then season to taste.

3. Season the tuna, place them on an oiled baking tray and spoon the salmoriglio over them. Sprinkle the breadcrumbs and pine nuts on top and bake for 6-7 minutes, until the tuna is just cooked through. Garnish with rocket and serve.

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