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Albacore with Deep-Fried Leeks and Salsa Verde

Course Main
Servings 4
Author New School of Cooking

Ingredients

Albacore

  • 2 tuna steaks each 5 to 6 oz. and about 1 in. thick
  • Salt & Pepper for seasoning

Deep-Fried Leeks

  • peanut or vegetable oil for deep frying
  • 2 large leeks All of the white part and 1-inch of the green, cut crosswise into 1/8" rings, separated then cleaned
  • 1/2 cup all-purpose flour
  • fine sea salt

Salsa Verde

  • ½ bunch mint leaves
  • 2 bunches Italian parsley leaves only
  • 4 scallions
  • 6 anchovy fillets
  • 3 T capers
  • Zest from 1 lemon
  • 2 T red wine vinegar
  • 4 T extra virgin olive oil
  • salt and pepper

Instructions

Deep-Fried Leeks

  1. In a medium sauce pot heat a couple of inches of oil to 350 degrees F.
  2. Dust leeks in flour and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.

Salsa Verde

  1. Chop all of the ingredients finely and mix together. Season to taste.

Albacore

  1. Rinse fish and pat dry. Coat both sides of steaks with oil and season with salt and pepper.
  2. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total.
  3. Transfer steaks to plates, top with fried leeks and serve with salsa verde.