Tuna Steaks with Currant and Fresh-Herb Salsa Recipe

Name: Tuna Steaks with Currant and Fresh-Herb Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ten 5-ounce tuna steaks, about 1 inch thick; 1/2 cup plus 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups); 3 shallots, minced; 3 tablespoons red wine vinegar; 1/2 cup dried currants; 1/4 cup finely chopped mint; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped tarragon; 2 tablespoons small capers, drained and chopped; 1 tablespoon balsamic vinegar, preferably aged

Servings: persons

Ten 5-ounce tuna steaks, about 1 inch thick
1/2 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups)
3 shallots, minced
3 tablespoons red wine vinegar
1/2 cup dried currants
1/4 cup finely chopped mint
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon
2 tablespoons small capers, drained and chopped
1 tablespoon balsamic vinegar, preferably aged

1
Light a grill and preheat the oven to 350.
2
Brush the tuna steaks with 2 tablespoons of the olive oil and season with salt and pepper.
3
Grill the tuna over moderately high heat until lightly browned but still pink in the center, about 3 minutes per side.
4
Transfer the tuna to a large platter and let cool.
5
In a food processor, pulse the bread cubes until coarsely chopped.
6
Transfer the crumbs to a baking sheet, toss with 1 tablespoon of the oil and spread evenly.
7
Toast for about 15 minutes, or until lightly golden and dry; let cool.
8
In a small bowl, mix the minced shallots with the red wine vinegar and 1/2 teaspoon of salt and let stand for 15 minutes.
9
Drain the shallots and transfer them to a large bowl.
10
Add the currants, mint, parsley, tarragon and capers, balsamic vinegar and the remaining 1/2 cup of olive oil.
11
Season with salt and pepper.
12
Add the toasted bread crumbs and toss well.
13
Spoon the salsa over the grilled tuna steaks and serve right away.

273

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 12 ingredients. The key ingredients include: Ten 5-ounce tuna steaks, about 1 inch thick, 1/2 cup plus 3 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, 1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups), and more.

Yes, Tuna Steaks with Currant and Fresh-Herb Salsa 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.

Tuna Steaks with Currant and Fresh-Herb Salsa

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