Tuna with salsa and polenta recipe

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  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 444 calories / serving
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Griddled tuna with salsa verde and crispy polenta  HERO

Put a large griddle pan onto the hob to heat up. Meanwhile, make the salsa verde. Put the parsley, basil, capers, anchovies, garlic and 2 tbsp oil in a small food processor and whizz until smooth. Season and add a squeeze of lemon juice, to taste.

Slice the polenta, season and cook on the griddle for 2 minutes on each side. Rub a little oil on the tuna, season and cook on the griddle for 2 minutes on each side. Serve with the polenta and salsa verde.

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  • Ingredients

  • 250g (8oz) ready-made polenta
  • oil, for griddling
  • 2 tuna steaks
  • For the salsa verde

  • 1 x 25g pack flat-leaf parsley
  • 1 x 30g pack basil
  • 2 tbsp capers
  • 2 anchovies
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 lemon, juiced
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  • Energy 1863kj 444kcal 22%
  • Fat 23.3g 33%
  • Saturates 4g 20%
  • Sugars 0.8g 1%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 27.3g Protein 33g Fibre 2.6g

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