seared tuna with quick tomato and olive sauce
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Seared Tuna with Quick Tomato and Olive Sauce

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Justin McChesney-Wachs

Ingredients

  • 1/2 Onion , chopped
  • 2 Garlic Cloves , minced
  • Extra Virgin Olive Oil
  • 1 lb Ripe Tomatoes , chopped
  • 1/2 cup Dry Red Wine
  • 1 tbsp Fresh Lemon Juice
  • Kosher Salt & Freshly Ground Pepper
  • 1/4 cup Green or Kalamata Olives , halved
  • 2 6 oz Sushi Grade Ahi Tuna Steaks
  • Canola Oil

Instructions

Make the sauce

  • Heat some olive oil in a medium size skillet and saut√© the chopped onion until it is soft, but not browned. Add the garlic and continue to cook.
  • Add the chopped tomatoes and wine, and cook over medium heat for about 5 to 10 minutes, or until the desired consistency is reached. Add the green olives and fresh lemon juice to warm through.
  • Taste the sauce and season with plenty of salt & freshly ground pepper and finish with more high-quality extra virgin olive oil and any fresh herbs you have on hand. Keep warm. 

Sear the Tuna

  • While the sauce finishes cooking; heat a cast iron skillet over high heat with a drizzle of canola oil until it starts to smoke. 
  • Pat the tuna steaks dry with a paper towel, then season with salt and plenty of freshly ground pepper. Gently push the seasoning into the tuna to help it stick while it cooks. 
  • Sear the tuna in the smoking hot skillet for about 1 minute per side for rare. 
  • Slice the tuna steaks against the grain with a very sharp knife and serve over the fresh tomato and olive sauce. Drizzle with a little more extra virgin olive oil and a sprinkle of sea salt on the sliced tuna. 

Notes

Canned whole tomatoes can be used if ripe tomatoes aren't available. Use the tomatoes only and not the water from the can.