Pan-Seared Tuna Steaks with Warm Tomato, Basil & Olive Salad is a delicious and vibrant dish that brings together the flavors of tuna, tomatoes, basil, and olives.
The star of this dish is the fresh and succulent tuna steaks. Boneless and skinless, these tuna steaks are seasoned with salt and pepper to enhance their natural flavors. Pan-searing the tuna creates a beautiful crust on the outside while keeping the inside tender and juicy. The result is a perfectly cooked tuna steak that is melt-in-your-mouth delicious. To complement the tuna, a warm tomato, basil, and olive salad is prepared. The skillet is used to sauté finely chopped shallots until golden brown, adding a rich and aromatic flavor to the dish. Then, a combination of yellow and red grape or cherry tomatoes is added, along with sliced pitted green olives. The tomatoes and olives are gently cooked until the tomatoes soften slightly, releasing their juices and creating a luscious sauce. Freshly chopped basil is added to brighten the flavors and bring a fragrant herbaceousness to the dish. A touch of lemon juice adds a tangy and refreshing note that balances the richness of the tuna and the sweetness of the tomatoes. To serve, the pan-seared tuna steaks are placed on plates and topped with the warm tomato, basil, and olive salad. The vibrant colors and aromatic aromas of the dish make it visually appealing and enticing. The combination of flavors, from the tender and flavorful tuna to the juicy and slightly tangy tomato salad, creates a harmonious balance that delights the palate.
Pan-Seared Tuna Steaks with Warm Tomato, Basil & Olive Salad is a delightful and satisfying meal that showcases the natural goodness of tuna and the vibrant flavors of the accompanying salad. It’s a perfect choice for seafood lovers looking for a light and flavorful dish that is easy to prepare and full of fresh, summery ingredients.
SERVES: 4
INGREDIENTS:
- 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
- 2 cups mixed yellow and red grape or cherry tomatoes, halved
- 1/3 cup sliced pitted green olives, such as picholine or Cerignola
- 2 Tbs. finely chopped fresh basil
- 1/2 Tbs. fresh lemon juice
INSTRUCTIONS:
- 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.
- 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.
- Transfer the tuna to plates, top with the tomato salad, and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 300 CALORIES | 34G PROTEIN | 4G CARB | 16G TOTAL FAT | 3G SAT FAT |
8G MONOFAT | 3G POLY FAT, 55MG CHOL | 650MG SODIUM | 1G FIBER
NOTE:
- Serve this with fluffy couscous for a summery weeknight dinner
