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


Serves 4

  • by from Fine Cooking
    Issue 111

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.

  • 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 salad, and serve.

Serving Suggestions

Serve with a Warm Couscous and Grilled Zucchini Salad.

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

Photo: Scott Phillips

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.

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

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

Thank you for another great recipe! The tomato-olive accompaniment is great and adds moisture to the tuna.

Excellent! Made with the couscous side recommended and everything was wonderful! (The couscous was very time consuming, but worth it.)

Thanks, this recipe really makes my children happy. They told me it’s delicious. Like the recipe I’ve learned in

Quite disappointing. I had exellent tuna, scrumptious tomatoes & basil from the garden and yet, blah. Fairly tasteless. The positives are: it's fast & easy to prepare and healthy. But I won't make this one again (can't think of anything that would improve this particular recipe).

I had all the ingredients needed to make this recipe so I decided to give it a try and am I ever glad I did! It was utterly delicious and so easy to do. Will definitely be making this again and again.

So tasty!! Perfect for summer. I used salmon instead of tuna, fresh heirloom cherry tomatoes from garden. Served with brown rice and asparagus. This was so good! Can't wait to have the leftovers.

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