artichoke and tuna skewers with salsa verde
spiedini di carciofi e tonno con salsa verde
TOTAL TIME: 40 minutes
MAKES: 4 servings
Salsa verde is the perfect accompaniment for this quickly cooked tuna.
2 slices white sandwich bread, crusts removed and discarded, bread torn into pieces
1 1/2 tablespoons white wine vinegar
3 cups roughly chopped flat-leaf parsley (about 3 bunches)
3 flat anchovy fillets
1 tablespoon capers, preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again
1/4 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
Freshly squeezed juice from 1 lemon
6 baby artichokes
3/4 pound tuna steak, cut into 24 (1-inch) cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
SPECIAL EQUIPMENT: 12 (6-inch) wooden skewers, soaked in water 10 minutes
For Salsa Verde: In a large bowl, soak bread in vinegar to absorb liquid, 2 minutes. Transfer bread to the bowl of a food processor; add parsley, anchovies, capers and salt. In a slow, steady stream, with machine running, add oil; purée until smooth.
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