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Salsa Verde by Delia


Gold Member
Great with chicken or tuna!

Salsa Verde:
Serves 2-4
(3 syns per serving or 1/2 of HEX B if serving 4)

1 clove garlic, peeled
1 level teaspoon Maldon sea salt
2 anchovy fillets, drained and chopped
1 level teaspoon wholegrain mustard
1 level tablespoon salted capers, rinsed, drained and roughly chopped
1 heaped tablespoon finely chopped fresh basil
1 heaped tablespoon finely chopped fresh parsley
2 tablespoons olive oil
1½ tablespoons lemon juice
freshly milled black pepper
Crush the garlic with the salt using a pestle and mortar and, when it becomes a purée, simply add all the prepared ingredients and whisk well to blend them thoroughly.

I then place each tuna fillet on a separate piece of foil, spoon some of the salsa verde on top and wrap up the foil like a parcel. Place on a baking tray in a preheated oven (about 180). Check after 10 mins to see if tuna is done. You'll want it slightly pink in the middle so it's not dry. If it's not done then keep an eye on it every few minutes as it cooks quickly.

This recipe works equally as well with chicken (foil parcel and bake for about 20-25 mins depending on how big the chicken breast is). I also tend to reserve a few spoonfuls of the salsa and toss it into freshly steamed green beans or broccoli to serve with the tuna/chicken. YUM!

You could also try the salsa with just 1 tbsp of oil - I think you could get away with it.
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Gold Member
Sorry - meant to post this in the recipe bit and can't see where I can delete the post!

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