Tuna with Salsa Verdi

hotel : The Ship Inn, Tresaith near Cardigan : terrace and sea (100x125) Rare Recipe from The Ship Inn, Tresaith near New Quay

It's seafood that steals the show on the Ship’s menus, which are constantly updated to reflect availability and the seasons. Freshly cooked beer battered haddock, honey-gingered king prawns, whole sea bream, oven baked plaice, cockles and mussels are some of the menu favourites.

Tuna with Salsa Verdi

recipe : Tuna with Salsa Verdi : The Ship Inn, Tresaith near New Quay (300x250)

Ingredients - Salsa

40g capers
15g Dijon mustard
1 clove garlic
½ lemon juice only
85ml olive oil
2 tbsp flat leaf parsley
1 tbsp chopped mint
4 anchovy fillets

Ingredients - Tuna

1 tbsp olive oil
6oz tuna steak
Salt and freshly ground black pepper

Method

To make the salsa, combine all of the salsa ingredients together in a bowl.
To make the tuna, rub the tuna steak with the olive oil then season both sides with salt and freshly ground black pepper. Heat a griddle pan until smoking, then chargrill for two minutes on each side.
To serve, place the salsa in the middle of a large plate and place the tuna on top.
Serve with Pembrokeshire new potatoes and green beans.