I ask the question because I need something to hang this on. My piece of tuna is the shape (and nearly the size) of a baby grand. However, the answer does not lie there. I have been faffing around with this post for over a month now. I have procrastinated, prevaricated and generally beaten about the bush. It is not within me to just cook some food, photograph it and post it. I have to say something. The zing in this thing was the salsa verde. I followed a Jamie Oliver recipe pretty closely and it turned out very well. Then it would, would it not? He is one of the chefs who really is inventive and thoughtful. More than I can say about me and my bush beating. I will fill you in on the piano bit later.
Though I brought very little to this recipe from my own inventiveness, I should be able to add a bit of sparkle through the photographs.
When the herbs are chopped and added to the other ‘dry’ ingredients they don’t look up to much. This despite the amazing range of tastes including, in alphabetical order: anchovies, basil, black pepper, capers, garlic, gherkins, mint, parsley (flat leaf) and sea salt.
However, adding the wet ingredients and mixing brings out the incredible range of flavours and textures. The wet end of things include wine vinegar, Dijon mustard and the best quality olive oil you can afford.
With the salsa verde, it’s time to put the baby grand sized fish on the pan. Pat it with salt and pepper on both sides then rub the fish with some oil. Get the pan very hot. Don’t oil the pan. Pop on the Tuna.
The finished dish. The salsa verde goes perfectly with the big tuna. I fried some baby potatoes also. You should not need my help with them.
That reminds me, my question. The difference between a fish and a piano?
You can’t tuna fish!
Sorry, to try to make up for that, here’s another nice picture of the salsa verde.