Pan-Seared Tuna with Olive Vinaigrette and Roasted Tomatoes -

Todd English

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.

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Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 290

Ingredients Method

Ingredients

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)

Method

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.