More often than not, we require Monday night meals that are speedy and effortless — but that doesn't mean dinner has to be boring and tasteless.

Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal,

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Seared Tuna With Avocado Salsa Verde

Seared Tuna With Avocado Salsa Verde

Ingredients

  1. 2/3 cup lightly packed flat-leaf parsley leaves
  2. 3 tablespoons drained capers
  3. 1 clove garlic, smashed
  4. 4 teaspoons lemon juice
  5. 1 teaspoon anchovy paste
  6. 1/2 teaspoon Dijon mustard
  7. 3/4 teaspoon salt
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1/2 cup plus 1 tablespoon olive oil
  10. 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
  11. 1 avocado, cut into 1/2-inch chunks

Directions

  1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 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.
  2. 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 the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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