Sauteed Tuna with Warm Olive Vinaigrette


  • 1 garlic clove, minced
  • lemon wedges as an accompaniment
  • 1 tablespoon water
  • 1 plum tomato, seeded and chopped
  • 2 teaspoons balsamic vinegar, or to taste
  • 1 teaspoon Dijon-style mustard
  • 2 teaspoons drained bottled capers
  • + 3 more ingredients
    • 5 Kalamata or other brine-cured black olives, pitted
    • two 1-inch-thick tuna steaks
    • 4 tablespoons olive oil

1. In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautée the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through. While the tun...

View full recipe at SpringPad


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