Pan-Seared Tuna Steaks With Warm Tomato, Basil, And Olive Salad – a delicious recipe with tuna, Kosher salt, extra-virgin olive oil, shallot, red grape, green olives. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
Transfer the tuna to plates, top with the tomato salad, and serve.
4
Serving Suggestions
5
Serve with a Warm Couscous and Grilled Zucchini Salad.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Pan-Seared Tuna Steaks With Warm Tomato, Basil, And Olive 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.
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