Tuna Steaks with Salsa Verde and Fried, Lukewarm Potato Salad

5 from 7 votes
Prep Time 1 hour
Cook Time 1 hour
Rest Time 2 hours
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 226 kcal


For the baguette:

  • 400 g Wheat flour type 550
  • 2 tsp Salt
  • 1 pinch Sugar
  • 24 g Yeast fresh
  • Flour for dusting

For the salsa verde:

  • 1 bunch Mint
  • 1 bunch Fresh smooth parsley
  • 1 Pc. Clove of garlic
  • 0,5 Pc. Lemon
  • 2 Pc. Anchovy fillets
  • 2 tsp Capers
  • 1 tsp Dijon mustard
  • 4 tbsp Olive oil
  • 1 tsp Sugar
  • Salt
  • Pepper
  • 2 tbsp Water

For the potato salad:

  • 800 g Waxy potatoes
  • 200 g Cocktail tomatoes
  • 3 disc Pickled peppers
  • 50 g Arugula
  • 10 Pc. Black pitted olives
  • Salt
  • Pepper
  • 3 tbsp Sunflower oil

For the eggplant:

  • 3 Pc. Eggplant
  • 80 ml Olive oil
  • 2 tsp Fresh thyme
  • 1 tsp Salt
  • Black pepper
  • 1 Pc. Pomegranate
  • 1 tsp Za'Atar (spice mix of thyme, sesame seeds, salt)

For the eggplant sauce:

  • 140 ml Buttermilk
  • 100 g Yogurt 10% fat
  • 2 tbsp Olive oil
  • 1 Pc. Clove of garlic
  • 1 pinch Salt

For the tuna steaks:

  • 5 Pc. Tuna steak
  • 2 Pc. Red chilli pepper
  • 2 tsp Dried oregano
  • 2 tsp Fennel seeds
  • 3 tbsp Olive oil
  • Salt
  • Pepper



  • Mix the flour, salt and sugar in a bowl. Crumble the yeast into it. Add 270 ml of lukewarm water. Knead everything until there is no more flour to be seen. Let rest for 2 hours.
  • Place the dough on a heavily floured surface, shape it and place in the oven for 30 minutes. Put some water in a container in the oven. Let the baguette cool on a wire rack.

Salsa Verde:

  • Process the leaves of the mint and all other ingredients in a blender to a fine cream.

Potato salad:

  • Peel the potatoes and cut them into small cubes (1.5 cm). Fry in a pan with the sunflower oil, with the lid on for the first 15 minutes, turning every now and then. Fry for another 10 minutes on an open pan, until the cubes are browned all over. The dice must be through, but still bite.
  • Meanwhile, halve the cocktail tomatoes, chop the pickled peppers, clean and pluck the rocket, cut the olives in half.
  • Mix the potatoes with half of the salsa verde and the other ingredients and season to taste.

Eggplant with sauce:

  • Preheat the oven to 200 °. Halve the eggplant along with the stem lengthwise. With a sharp knife, scratch the aubergine flesh in a diamond shape, approx. 1 cm deep.
  • Place the eggplant halves with the cut side up on a baking tray lined with baking paper and brush with the olive oil until the eggplant flesh has absorbed the oil. Sprinkle with thyme leaves, salt and pepper. Bake in the oven for 35-40 minutes and then leave to cool.
  • Mix the ingredients of the sauce and cover the fried aubergines with them. Sprinkle with za'atar and the pomegranate seeds and drizzle with olive oil. The eggplants can be served lukewarm or cold.

Tuna steaks:

  • Wash and pat dry the tuna steaks, rub with salt, pepper, oregano and fennel seeds. Core and finely chop the chilli. Fry the tuna steaks in the pan in the hot oil briefly on both sides, they should still remain red in the core.
  • Arrange the steaks on the potato salad, brush with a little salsa verde and sprinkle with chopped chilli. Add the eggplant halves.


Serving: 100gCalories: 226kcalCarbohydrates: 9gProtein: 2.2gFat: 20.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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