Seared tuna steaks with anchovy and rosemary sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Theo Randall
From Saturday Kitchen


For the vegetables

  • 300g/10½oz new potatoes, scrubbed
  • 150g/5½oz bobby or green beans, topped and tailed
  • 150g/5½oz sprouting broccoli
  • 100g/3½oz shelled fresh peas
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the sauce

  • 5 anchovy fillets in olive oil
  • ½ tsp chopped fresh rosemary
  • ½ lemon, juice only
  • 3 tbsp olive oil

For the tuna steaks

  • 1 tbsp olive oil
  • 2 x 160g/5¾oz yellowfin tuna steaks, at room temperature
  • sea salt
Print Friendly, PDF & Email

Share this post

scroll to top