Ingredients
c. lightly packed flat-leaf parsley leaves
3 tbsp. drained capers
1 clove garlic
4 tsp. lemon juice
1 tsp. anchovy paste
1/2 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. plus 1 tablespoon olive oil
4 tuna steaks
1 avocado
Preparation
Step 1Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.Step 2Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.Step 3Fish Alternatives: Firm fish steaks, such as sturgeon, mako shark and swordfish, all make excellent alternatives to the tuna. You’ll want to cook them longer until just done, rather than medium rare.Step 4Wine Recommendation: The brazen flavors of anchovy paste and capers make a white wine with lots of acidity a must. A Sancerre or a lighter-styled Muscadet de Sèvre et Maine, both from the Loire Valley in France, are good examples.
