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