SEARED TUNA
WITH OLIVES, CAPERS, ANCHOVIES & FRESH HERBS
About the Recipe
Normally, I cook seared tuna Asian-style, enhanced with soy sauce, lime juice, garlic and ginger. However, the Mediterranean flavors in this recipe provide a welcome change of pace.I sear the tuna just before guests arrive and then slice and sauce it when ready to serve.
Serve with polenta and broccolini or a green bean salad.
If you aren't a seared tuna fan, the sauce is also good on grilled swordfish, roast halibut and even chicken thighs or breasts.
SEARED TUNA WITH OLIVES, CAPERS, ANCHOVIES & FRESH HERBS
Serves 6-7
INGREDIENTS
For the Sauce:
1 cup coarsely chopped fresh basil leaves
1/3 cup chopped fresh marjoram and/or fresh oregano
1/2 cup tapenade or roughly chopped pitted olives (nicoise, Greek, castelvetrano) - the olives are optional but quite good
2 cloves (or to tasted) pressed or finely minced garlic
2 tablespoons olive oil or 1 tablespoon olive oil and 1 tablespoon oil from the canned anchovies
2 tablespoons--or more-- rinsed and dried small capers
1 2-ounce can anchovies packed in oil—patted dry and chopped
1 large shallot, minced
Freshly grated lemon zest from 1 lemon
Freshly ground black pepper to taste
Sea salt if needed
For the Fish:
3 pounds sushi grade tuna steak, 1 1/2 to 2 inches thick
Garlic oil or olive oil
Sea salt and freshly ground pepper
Method
Mix all the sauce ingredients together and set aside while you prepare the fish
Rub the tuna steaks with olive oil (or garlic oil), then season generously with salt and pepper
Place a heavy skillet large enough to hold the tuna steaks without touching over high heat for 5 minutes until very hot. Add the tuna and sear for 2-3 minutes per side until the outside is browned but the inside still very rare. Do not overcook.
Let rest at least 5 minutes — and up to an hour — and then slice against the grain and arrange on a platter topped with lots of sauce. If there is extra sauce pass it separately.