Seared tuna with tomato-olive-caper salad
Delight in the savory flavors of seared tuna paired with a zesty tomato, olive, and caper salad. A refreshing and vibrant dish bursting with Mediterranean taste.
Ingredients:
- 450g cherry tomatoes, halved (about 3 cups)
- ½ cup pitted Castelvetrano olives, quartered
- ⅓ cup chopped fresh flat-leaf parsley (from 1 bunch)
- 2 tablespoons nonpareil capers, drained and chopped, plus 1½ tablespoons caper brine
- 5 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 4 7-oz. tuna steaks (about 1 in. thick)
- 1 shallot, finely chopped (¼ cup)
- 2 tablespoons sherry vinegar
- 1 teaspoon whole-grain mustard
Instructions:
- Mix together tomatoes, olives, parsley, capers and their brine, 1 tablespoon of oil, and a pinch of salt and pepper in a bowl until thoroughly combined. Allow to sit at room temperature until the tomatoes start to release their juices, approximately for 10 minutes.
- In the meantime, warm up 1 tablespoon of oil in a large cast-iron or nonstick skillet over medium-high heat until it shimmers. Season the tuna steaks with the remaining salt and pepper. Place the tuna in the skillet and cook, turning once, until it reaches your desired level of doneness, for about 1 to 1 and a half minutes on each side for rare. Transfer the tuna to a plate.
- Reduce the heat to medium and add the shallot to the skillet; cook, stirring constantly, until it becomes softened, around 30 seconds. Take the skillet off the heat and mix in vinegar, mustard, and the remaining 3 tablespoons of oil.
- Slice the tuna into pieces that are about half an inch thick. Serve the tuna along with the tomato and olive mixture. Drizzle the warm shallot dressing over the tuna.
Summary:
- Calories: 1686 kcal
- Fat: 80 g
- Protein: 201 g
- Carbs: 35 g
- Potassium: 5023 mg
- Magnesium: 371 mg