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Pan-Seared Tuna with Olive-Caper Relish

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Pan-seared Tuna with Olive-Caper Relish

Pan-seared Tuna with Olive-Caper Relish

Fish is good for you, and fresh, pan-seared tuna is one of the best-tasting, too.

Pan-Seared Tuna with Olive-Caper Relish

Relish:
Olive oil
1 cup cauliflower florets, finely chopped
15 pimento-stuffed olives, chopped
1 tablespoon capers, rinsed and chopped
10 almonds, chopped
5 anchovy fillets, chopped
Pinch or 2 of lemon zest
Pepper or red pepper chili flakes, to taste
Salt, preferably truffle salt, to taste
Fresh parsley leaves, chopped

Tuna:
4 (6- to 8-ounce) tuna fillets
Ground coriander
Salt, preferably truffle salt
Olive oil

For the relish: In a saucepan, combine oil and cauliflower and sauté for a few minutes to soften. Add olives, capers, almonds, anchovy fillets and lemon zest. Sauté a few minutes more and taste to see if any pepper or salt is needed.

For the tuna: Pat tuna dry. Sprinkle a generous amount of coriander and some salt on both sides. Heat the oil in a saucepan until hot but not smoking. Add the steaks and flip once. Pay attention to how the tuna is cooking. For an inch-thick fillet, you wont need to cook it more than 8 minutes until it’s done. If you want it rare, then cut the time in half, with no more than 2 minutes per side.

When the tuna is done, place each fillet on a plate and top with relish. Sprinkle a few parsley leaves on top.

Makes 4 servings.

From John Griffin

 

 

 

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