Remove the leaves from the parsley and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs.
Zest and juice the lemon.
Peel and finely dice the shallot.
Roughly chop the capers, finely mince the anchovy.
Add the chopped herbs, mustard and olive oil and mix well.
Heat a chargrill pan till very hot.
Lightly oil the tuna steaks with a couple of drops of olive oil and rub over.
Sprinkle with salt and pepper to your personal preference.
Place the steak on the hot pan for about 20 seconds, depending on the thickness of the steak, twist 90 degrees and sear for another 20-30 seconds.
Turn over and repeat, 20 seconds each time which should give a cross hatch design and have seared the outside of the tuna sufficiently enough to warm up the inside.
Serve immediately or reserve to warm through in the oven.
Preheat an oven to 180*
If necessary de-stone the olives, cut in half
Trim the asparagus, breaking off the bottom quarter which will be fibrous.
Bring to boil a large pot of salted water and add the asparagus, after 2 minutes, remove and place in cold water to chill rapidly. Drain and cut into sections approximately 3 cm long.
Add the potatoes to the water and cook for approximately 15 minutes or until tender. Drain and tear the potatoes into halves.
Cut the fennel into wedges through the core to keep intact, lightly oil with the remaining olive oil and season. Gently heat a roasting tray and fry the fennel wedges until light brown, add the white wine and thyme, cover with tinfoil and bake for 15 minutes until tender.
Remove the fennel and place the torn potatoes cut side down into the pan on a medium heat to colour.
Mix all with a spoon of the salsa verde .
Mix the rocket through the warm salad last minute so as not to over wilt it.
Spoon a portion into the middle of each plate, top with the tuna steak and another spoon of the salsa verde drizzled on and around the plate.
«The salsa is versatile and goes well with grilled meats as well as any type of fish.»