’Nduja tuna steaks

• To make the salsa verde, put all the ingredients into a blender and pulse a few times until roughly chopped and well combined, adding enough olive oil to loosen the mixture to your preferred consistency. Season well with salt and pepper. If the salsa is very thick, you can stir in 1 tablespoon of cold water to loosen. Cover and set aside.
• To cook the onions, heat a griddle pan over a medium–high heat until it is really hot. Drizzle some olive oil over the onions, then season with salt and pepper. Place the onions into the hot pan and cook for 5–6 minutes, turning occasionally, until they are nicely charred. Divide the onions among two warmed serving plates and set aside.
• Season the tuna steaks, then place them in the hot pan and sear for 1 minute on each side. Carefully spread the ’nduja on one side (the side facing upwards) of each tuna steak, then turn each one over so the ’nduja side is now facing down in the pan and cook for 30 seconds. Carefully lift each tuna steak from the griddle pan using a fish slice to make sure the ’nduja stays on the fish.
• Place the seared tuna steaks on top of the charred onions, ’nduja side up. Drizzle each portion with some salsa verde, then serve immediately.

Chef tips:

Calçot onions are large, mild spring onions from Catalonia in Spain, available February to March. You can use French grelot onions, large, fat spring onions or baby leeks, if in season. Store any leftover salsa in a screw-top jar or covered bowl in the fridge for up to 5 days.