Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh basil
  • ½ Tbs. fresh lemon juice
  • 4 5-oz. boneless, skinless tuna steaks
  • 2 cups mixed yellow and red grape or cherry tomatoes, halved
  • 1 medium shallot, finely chopped
  • 1/3 cup sliced pitted green olives, such as picholine or Cerignola
  • + 1 more ingredients
    • 2 Tbs. extra-virgin olive oil

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...

View full recipe at Fine Cooking

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