Tuna pepper steak with spinach and anchovy sauce

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

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.

Ingredients

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Ingredients

Method