Pan-Seared Tuna with Olive Vinaigrette and Roasted Tomatoes

A Mediterranean-inspired dish featuring tender, rare-seared tuna drizzled with a bright olive vinaigrette. Paired with roasted tomatoes, this recipe balances bold flavors and fresh ingredients for an elegant yet simple main course that celebrates the essence of quality seafood.
- Kalamata olives (½ cup pitted and chopped)
- Extra virgin olive oil (½ cup)
- Fresh lemon juice (2 Tbsp.)
- Shallots (2 tsp. chopped)
- Fresh rosemary (2 tsp. chopped)
- Fresh flat-leaf parsley (2 tsp. chopped)
- Anchovy fillets (1 tsp. chopped)
- Capers (1 tsp. drained and chopped)
- Kosher salt (1 tsp., divided)
- Sushi-grade tuna loin (1¼ lb.)
- Freshly ground black pepper (½ tsp.)
- Extra virgin olive oil (1 Tbsp.)
- Roasted tomatoes (8 halved (see page 30))
- Stir together first 8 ingredients and ½ tsp. salt in a bowl until well blended.
- Sprinkle fish with pepper and remaining ½ tsp. salt. Cook in 1 Tbsp. hot oil in a heavy sauté pan over high heat 1 minute on each side (rare) or to desired degree of doneness. Transfer fish to a plate, and let stand 3 minutes. Cut into 4 equal pieces.
- Divide Roasted Tomatoes among 4 individual serving plates. Top with fish, and drizzle with desired amount of vinaigrette. Reserve any remaining vinaigrette for another use.