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My family consumes a lot of sushi, so everyone is thrilled when I have seared tuna on the menu at our house. It is the quickest main dish to prepare if you, like my children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so I often serve it on the side.

 

Seared Tuna with Olive and Capers by Paula Shoyer
Serves 4–6
Prep time 10 minutes     Cook time 6–8 minutes     Advance prep May be made 1 day in advance
Equipment Measuring cups and spoons • Cutting board • Knives • Large frying pan • Silicone spatula
Seared-Tuna-with-Olives-Capers_comp
4 tuna steaks (6 ounces/170g each)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Black pepper
3 tablespoons (45ml) extra virgin olive oil
3 tablespoons chopped red onion, cut into
1/4-inch (6-mm) pieces
4 cloves garlic, chopped into 1/4-inch (6-mm) pieces
3 tablespoons capers, drained, or green olives, cut into 1/4-inch (6-mm) pieces
1/3 cup (45g) green or black olives (or a combination), cut into long slivers
1/2 teaspoon sugar
SPRINKLE both sides of the tuna steaks with the basil, thyme, and pepper to taste. Heat a large frying pan over high heat (do not add any oil). When the pan is hot, add the tuna steaks and cook for 1 to 1 1/2 minutes on each side, just long enough to sear the outside. Leave the center raw, unless you prefer tuna cooked all the way through.
REMOVE the tuna steaks to a plate. Reduce the heat to medium and add the oil. Add the red onion and garlic and cook for 2 minutes, stirring often. Add the capers, olives, sugar, and pepper to taste and cook for 1 minute. Remove the pan from the heat.
PLACE the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick (8- to 12-mm) slices.Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.
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Recipe from The New Passover Menu by Paula Shoyer
Sterling / January 2014