The sun is shining, the mood is good and we’re ready for a nice weekend. In order to celebrate this spring-vibe, we present you with a fresh, healthy dish. Main ingredients are a piece of slender tuna steak, a zingy herb sauce and boiled potatoes. Make sure the tuna isn’t too well-done and serve with a glass of white wine.

Ingredients \

2 x 150g tuna steaks
pinch of sea salt
drizzle extra virgin olive oil

For the salsa verde:

1 tsp Dijon mustard
150-250ml fruity, extra virgin olive oil
4 anchovy fillets
handful fresh flatleaf parsley
handful fresh mint
handful fresh basil
handful fresh tarragon
1-2 tbsp capers
1 garlic clove
pinch sea salt
1 lemon, juice only

To serve:

lemon wedges
2 sprigs fresh flatleaf parsley

How to prepare \

1. Preheat the oven to 200C
2. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
3. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side.
4. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two. Remove and keep warm.
5. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
6. Pick the leaves from the herbs. Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
7. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
8. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
9. Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).

To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.