Name: Tuna pepper steak with spinach and anchovy sauce
Cuisine: Australian
Ingredients: olive oil; 250 g unsalted butter, softened; ½ teaspoon sea salt; ¼ teaspoon freshly grated nutmeg; ½ teaspoon freshly ground black pepper; 30 ml strained lemon juice; 10 anchovy fillets; 50 g unsalted butter; ½ teaspoon freshly ground white pepper; 1 tablespoon chopped flat-leaf parsley; 2 large (61 g) eggs; 8 cloves garlic; 25 ml sherry vinegar; 6 anchovy fillets, chopped; 300 ml extra-virgin olive oil; 1 teaspoon strained lemon juice; coarsely ground black pepper; 3 bunches spinach, stems removed; 6 x 150 g tuna steaks (2 cm thick), cleaned

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Something quite delightful happens on the palate when fresh tuna and anchovies are combined, so if you haven’t tasted this particular pairing before, give it a go and see if you agree. Swordfish and anchovies are also a great pairing. Apart from the fact that you will experience a particularly sexy partnership, I recommend trying this recipe just because it’s so straightforward.