Ingredients:
- 4 (125g/4oz) fresh tuna steaks
- 2 tbsp lemon juice
- 1/2 tsp ground Szechuan pepper
- 1 tsp olive oil
- 1 85g bag watercress
- 2 tbsp fresh basil leaves
- 1 clove garlic
- 2 tbsp lemon juice
- 2 tsp olive oil
Method:
Place the tuna steaks on a plate, then mix together the lemon juice, pepper and oil and pour over the fish. Cover and leave to marinate in the fridge for 30 minutes, turning once. To make the salsa verde, place all the ingredients in a food processor or blender with 2 tablespoons of cold water and blend to form a smooth paste. Season to taste. Heat a large griddle pan and, when it's hot, add the tuna steaks. Cook for 5-6 minutes, turning once until the fish is chargrilled on both sides but still a little pink in the middle. Serve with the salsa verde and a salad.
