Seared Tuna with Citrusy Olive & Caper Vinaigrette

For your Shopping Cart:

This immensely flavorful vinaigrette, inspired by the flavors of Sicily, can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper.

Ingredients:

• 1/3 cup chopped DeLallo Pitted Calamata Olives
• 2 cloves garlic, finely minced
• 2 large oranges, segmented and cut into 1/2 inch pieces
• 1 tablespoon chopped Italian flat-leaf parsley
• Juice of 1/2 lemon
• 1 tablespoon DeLallo Red Wine Vinegar
• 2 tablespoons DeLallo Nonpareil Capers
• 2 tablespoons dried currants
• 1/4 cup DeLallo Extra Virgin Olive Oil, plus 1 tablespoon for the tuna
• 4 (8-ounce) tuna steaks, about 1-inch thick
• DeLallo Natural Coarse Sea Salt
• Freshly ground black pepper

Directions:

Combine all the ingredients, except for the tuna, in a large bowl, and let them sit at room temperature for 30 minutes before serving.

Season the tuna steaks with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is hot (it will smoke slightly), add the tuna steaks.

Sear the tuna steaks for 4 minutes per side (less if the tuna steaks are thinner than 1 inch), until the outside is well-browned but the inside is still very pink.

Slice the tuna into 1/2-inch slices and serve with the vinaigrette drizzled over the top.

Serves 4 Printer-friendly version