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.
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.
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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.
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