INGREDIENTS
2/3 cup parsley leaves
3 TBSP. capers, drained
2 garlic cloves, smashed
4 tsp. lemon juice
1 tsp. anchovy paste
½ tsp. Dijon mustard
¾ tsp. salt
¼ tsp. pepper
½ cup plus 1 TBSP. olive oil
4 tuna steaks
1 avocado, cut into ½ inch chunks
DIRECTIONS
Put the first 6 ingredients plus ½ tsp. salt and 1/8 tsp.pepper in a food processor.
Pulse to chop, 6 to 8 times.
With machine running, add the ½ 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.
Heat grill or cast iron pan over medium-high heat.
Rub the tuna steaks all over with 1 TBSP. oil.
Sprinkle with the remaining ¼ tsp. salt and 1/8 tsp. pepper.
Cook the fish 3 minutes.
Turn and cook until desired doneness, 3-4 minutes for medium rare.
To serve, top the tuna steaks with the avocado and drizzle with the sauce.
Serves 4.
