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Tuna Steak with a Fried Parsley Crust

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 4 Tuna steaks
  • 20 Peeled new potatoes
  • 350g Mix of courgettes, carrots, tomatoes, grapes 
  • Parsley, in bunch to taste
  • 3 tbsp Gallo Premium Olive Oil: Moonlight Harvest, Special Selection or Late Harvest
  • 1 coffee spoon Gallo Piri Piri Sauce
  • Salt and black pepper to taste

Boil the potatoes for 5 minutes.
Cut all the vegetables into little balls. Sauté them with one tbsp. of Gallo Extra Virgin Olive Oil. Add the potatoes to the vegetables.
Season the tuna steaks with salt and black pepper. Fry them in olive oil, undercooked. Remove the tuna and fry the parsley bunch in the same olive oil, quickly. Dry the parsley and place over the tuna. Sprinkle the Gallo Piri Piri Sauce on top before serving.

The choice of olive oil for this dish will determine the end result. A more mature and aromatic olive oil will turn what is an otherwise banal dish into one of excellence.

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