• 1 bunch flat-leaf parsley
• 1/2 bunch mint
• 3 tablespoons capers, rinsed and drained
• 6 anchovy filets in oil, drained
• 1 garlic clove
• 1 generous teaspoon Dijon mustard
• 1/2 lemon, juice only
• 120ml / 4fl oz extra virgin olive oil

You can make the salsa verde some time in advance. Chop the parsley, mint, capers, anchovy fillets and garlic together. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and salt. Delicious with a grilled tuna steak.