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

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.

(10 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Fresh Tuna
IN THIS RECIPE
Grape Tomatoes
IN THIS RECIPE
Green Olives
FEATURED
Chinese Black Rice

Reviews

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Reviews (10 reviews)

SusanCooks4u | 01/12/2020
I made this refreshing fish dish last evening and at the end of the meal my Husband stated “ I had outdone myself!” Thanks for providing great recipes.
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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What We're Cooking Now

Name: Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad
Yield: 4 servings
Cuisine: Italian
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