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Pan-Seared-Tuna-Steaks recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

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

by Liz Pearson
One Star Two Stars Three Stars Four Stars Five Stars read reviews (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. Serves 4

See wine pairing for this recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients fresh tuna grape tomatoes green olives more 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 (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 111 , pp. 22
May 5, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by jenna01, 1/1/2012Thanks, this recipe really makes my children happy. They told me it’s delicious. Like the recipe I’ve learned in www.fishlogy.com.
Star Star Star Star Star by MidwesternFoodie, 9/12/2011Quite 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).
Star Star Star Star Star by pinkyped, 7/10/2011I 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.
Star Star Star Star Star by twood, 5/21/2011So 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.