Tuna pepper steak with spinach and anchovy sauce

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

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