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


  • 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


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. 


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