Tuna Steak on Cous Cous with Salsa Verde

Name: Tuna Steak on Cous Cous with Salsa Verde
Cuisine: British
Ingredients: ½ recipe for cous cous; ¼ red pepper; 6 pitted black olives; 1 tbsp chopped chives; 45 ml/1½ fl oz olive oil; 4 × 140 g/5 oz tuna steaks fully trimmed of skin; salt and freshly ground white pepper; salt and freshly ground white pepper; 100 g/3½ oz unsalted butter; 100 ml sweet pepper fondue; 225 ml/8 fl oz fish stock; 55-85 g/2-3 oz frizzy; ¼ recipe for salsa verde

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

½ recipe for cous cous
¼ red pepper
6 pitted black olives

Europe
United Kingdom
Fish course
Pescatarian

Method

Make the cous cous as in the recipe. Very finely dice the red pepper and chop the olives. Mix these with the chives into the cous cous.

Heat 15ml/½fl oz of the oil in a frying pan; season the tuna steaks; when the oil is hot add 15g/½oz of the butter and, over a very high heat, sear the tuna in the hot oil. Cook for about 1 minute on each side, remove