Sauteed Tuna with Warm Olive Vinaigrette Recipe

Name: Sauteed Tuna with Warm Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; two 1-inch-thick tuna steaks; 5 Kalamata or other brine-cured black olives, pitted; 2 teaspoons drained bottled capers; 1 garlic clove, minced; 1 teaspoon Dijon-style mustard; 2 teaspoons balsamic vinegar, or to taste; 1 plum tomato, seeded and chopped; 1 tablespoon water; 2 tablespoons finely chopped drained bottled roasted red peppers plus additional for garnish if desired; 1 tablespoon finely chopped white and green parts of scallion plus additional for garnish if desired; lemon wedges as an accompaniment

Servings: persons

4 tablespoons olive oil
two 1-inch-thick tuna steaks
5 Kalamata or other brine-cured black olives, pitted
2 teaspoons drained bottled capers
1 garlic clove, minced
1 teaspoon Dijon-style mustard
2 teaspoons balsamic vinegar, or to taste
1 plum tomato, seeded and chopped
1 tablespoon water
2 tablespoons finely chopped drained bottled roasted red peppers plus additional for garnish if desired
1 tablespoon finely chopped white and green parts of scallion plus additional for garnish if desired
lemon wedges as an accompaniment

1
In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautee the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through.
2
While the tuna is cooking, in a blender or small food processor blend together the olives, the capers, the garlic, the mustard, the vinegar, the tomato, the water, and salt and pepper to taste and with the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified.
3
Transfer the tuna to plates and wipe the skillet clean.
4
Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion.
5
Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, two 1-inch-thick tuna steaks, 5 Kalamata or other brine-cured black olives, pitted, 2 teaspoons drained bottled capers, and more.

Yes, Sauteed Tuna with Warm Olive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Tuna with Warm Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions