1. Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced. 2. Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside. 3. Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
