Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Here is a super quick and healthy summer meal!  The dish has lots of flavor from the tomatoes, olives, and lemon juice.  What a fresh and summery combination.

I used sushi-grade tuna from my favorite fish store — The Lobster Place — and served it rare to medium-rare.

Delicious!  And, you can’t beat the cleanup of a one-pot dish.
Pan-Seared Tuna Steaks with Warm Tomato, Basil & Olive Salad
Fine Cooking

  • 4 5-oz. boneless, skinless tuna steaks
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 cups mixed yellow and red grape or cherry tomatoes, halved
  • 1/3 cup sliced pitted green olives, such as picholine or Cerignola
  • 2 Tbs. finely chopped fresh basil
  • 1/2 Tbs. fresh lemon juice

Season the tuna with 1 tsp. salt and 1/4 tsp. pepper.  Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare).  Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet.  Cook, stirring, until golden-brown, about 1 minute.  Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more.  Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

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