Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad Recipe

Name: Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 ounce) pieces fresh ahi tuna, bloodline removed; 4 tablespoons olive oil; Salt and pepper; Sun-dried Tomato Tapenade, recipe follows; Lemon wedges, as an accompaniment; Farrotto Salad, recipe follows; 1 cup marinated sun-dried tomatoes; 1 cup pitted green olives; 2 lemons, zested and juiced; 1/2 cup olive oil; 2 tablespoons minced garlic; 2 tablespoons capers; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1/2 cup grated Parmesan, Romano or Asiago; 1/2 teaspoon fresh ground black pepper; 1/2 medium yellow onion, diced; 2 tablespoons minced garlic; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup faro; 2 cups water; 1/2 cup crumbled feta; 4 Roma tomatoes, seeded and chopped; 1/2 cup chopped parsley; Salt and pepper

Servings: persons

4 (8 ounce) pieces fresh ahi tuna, bloodline removed
4 tablespoons olive oil
Salt and pepper
Sun-dried Tomato Tapenade, recipe follows
Lemon wedges, as an accompaniment
Farrotto Salad, recipe follows
1 cup marinated sun-dried tomatoes
1 cup pitted green olives
2 lemons, zested and juiced
1/2 cup olive oil
2 tablespoons minced garlic
2 tablespoons capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan, Romano or Asiago
1/2 teaspoon fresh ground black pepper
1/2 medium yellow onion, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon butter
1 cup faro
2 cups water
1/2 cup crumbled feta
4 Roma tomatoes, seeded and chopped
1/2 cup chopped parsley
Salt and pepper

1
In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare.
2
Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
3
Serve with lemon wedges and Faro Salad
4
In a food processor, puree all the ingredients together.
5
Set aside.
6
(This also makes a great crostini topping.)
7
In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes.
8
Add the faro and saute for 1 minute more, so that each grain is coated with oil.
9
Add the water and bring to a boil.
10
Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked.
11
Turn off heat and let the faro rest covered for another 10 minutes.
12
Stir in cheese, tomatoes and parsley.
13
Season, to taste.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 (8 ounce) pieces fresh ahi tuna, bloodline removed, 4 tablespoons olive oil, Salt and pepper, Sun-dried Tomato Tapenade, recipe follows, and more.

Yes, Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad

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