SERVES 4 D C Q
4 fresh tuna steaks, about ¾ inch/2 cm thick
olive oil, for brushing
salt and pepper
lemon wedges, to serve
2 oz/55 g fresh flat-leaf parsley, leaves and stems
4 scallions, chopped
2 garlic cloves, chopped
3 anchovy fillets in oil, drained
1 oz/30 g fresh basil leaves
½ tbsp capers in brine, rinsed and dried
2 fresh oregano sprigs or ½ tsp dried oregano
½ cup extra virgin olive oil, plus extra if necessary
1–2 tbsp lemon juice, or to taste
1. To make the green sauce, place the parsley, scallions, garlic, anchovy fillets, basil, capers, and oregano in a food processor and pulse to chop and blend together. With the motor still running, pour the oil through the feed tube. Add lemon juice to taste, then process again. If the sauce is too thick, add a little extra oil. Transfer to a bowl, cover, and let chill in the refrigerator until needed.
2. Place a cast-iron griddle pan over high heat until you can feel the heat rising from the surface. Brush the tuna steaks with oil and place, oiled-side down, on the hot pan and cook for 2 minutes.
3. Lightly brush the top side of the tuna steaks with a little more oil. Use a pair of tongs to turn over the tuna steaks, then season with salt and pepper to taste. Continue cooking for an additional 2 minutes for rare or for up to 4 minutes for well done.
4. Transfer the tuna steaks to serving plates and serve with the green sauce spooned over, accompanied by lemon wedges.