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Recipe

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Scott Phillips

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 55
      Sodium (mg): 650
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 34

Preparation

  • 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 salad, and serve.

Serve with a Warm Couscous and Grilled Zucchini Salad.

Reviews

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Reviews

  • llinares1 | 10/06/2016

    WOW! delicious and very quick to make. Substitutions:1)cooked vegetables first then tuna. the pan bits added flavor to the tuna 2)used Kalamata Olives instead of green. i should have made an extra portion of tomatoe mix, it would be great on just about any other meat.

  • DLindner | 03/01/2014

    Very good and super easy especially if you use cous cous and broccoli instead of the zucchini recipe.

  • DLindner | 03/01/2014

    Very good and super easy especially if you use cous cous and broccoli instead of the zucchini recipe.

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