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Grilled/Broiled Tuna Skewers with Salsa Verde

Recipe by Dutch chef Bart van Olphen, founder of Fish Tales. Courtesy of the Marine Stewardship Council. Photo credit: David Loftus.
Yield: Serves 2
Total Time: 40 min
Prep: 30 min
Cook: 10 min
Additional:
Ingredients
2 teaspoons Dijon mustard
1 tablespoon capers (optional)
1 clove garlic
Juice of ½ lemon
4 stems mint, leaves only
4 stems basil, leaves only
6 stems parsley, leaves only
11 ounces fresh tomatoes, cut into large pieces
½ red onion, cut in rings
Handful of cress
2 tablespoons sherry vinegar
Salt and pepper, to taste
Skewers
Preparation
1.  If using wooden skewers, soak in a bowl of cold water first to prevent them from burning on the grill.
2.  In a food processor, blend the mustard with capers, garlic, red wine vinegar, lemon juice, mint, basil, parsley and 7 tablespoons olive oil until smooth. If the sauce is too thick, add more oil and vinegar. Season with salt and pepper. Set aside.
3.  Combine the tomatoes with red onion and cress. Season with a splash of olive oil, sherry vinegar, salt and pepper.
4.  Thread the tuna onto the skewers and coat all over with oil. Season with a pinch of salt.
5.  Grill or broil the tuna skewers on both sides for 1 to 2 minutes, ideally leaving them pink except for the outer edges. Do NOT overcook!
6.  Serve the tuna skewers with the salsa verde and tomato salad.
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