This wonderfully flavoured Mediterranean dish made it into the rotation a few weeks ago when we pulled the last of the cherry tomatoes from the garden. We were left with a large bowl of cherry tomatoes that needed eating. I also had an over flowing seafood drawer in the freezer so this was a good fit!
Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more. This was a perfect dinner to pull together after a wild day at the office - it was quick and tasted amazing.
Don't be afraid of you are not a fan of tuna (although I have no idea how you couldn't be) as I suspect that this dish would be great made with salmon, mahi mahi, or even the true chicken of the 'sea' - tilapia.
We cut the recipe in half and it made more than enough to serve 2.
I was a titch surprised to read some of the online reviewers said that this dish had no flavour. Either that person has fried their taste-buds or they were being disingenuous because the flavour was bursting from the plate!
Pan-Seared Tuna Steaks with Warm Tomato, Basil and Olive Salad
4 5-oz. boneless, skinless tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red grape or cherry tomatoes, halved
1/3 cup sliced pitted green olives, such as picholine or Cerignola
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon juice
Season the tuna with 1 tsp. salt and 1/4 tsp. pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.
Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.
Transfer the tuna to plates, top with the tomato and olive salad, and serve.
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