Tuna Steaks With Plums

1. 1

   In a baking dish, whisk 1/2 cup of the olive oil with the wine, mustard, thyme and fennel.

2. 2

   Arrange the tuna steaks in the dish, turn to coat, cover with plastic wrap and refrigerate for 15 minutes.

3. 3

   In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil.

4. 4

   Remove the tuna from the marinade, letting the excess drip off, then season with salt and pepper.

5. 5

   Cook the tuna over moderately high heat, turning once, until lightly browned but still pink in the center, about 3 minutes per side.

6. 6

   Transfer the tuna to a work surface and let rest for 5 minutes.

7. 7

   Meanwhile, add the plums to the skillet and cook over moderate heat until tender but not falling apart, about 4 minutes.

8. 8

   Add the maple syrup and lemon juice and cook until syrupy, about 1 minute.

9. 9

   Slice the tuna and transfer to plates.

10. 10

    Spoon the plums and sauce over the tuna, top with Parmigiano-Reggiano cheese shavings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.