Mediterranean Seared Tuna

When I was younger, eating tuna meant opening a tin and adding mayo, onions, herbs and mixing in a bowl and having tuna salad (as a sandwich). These days there’s raw, tataki, tartare, tuna steaks etc. We have options!

Back in Greece, you may find seared tuna at a modern seafood taverna with some Asian accents. The more traditional seafood tavernas sometimes have tuna on the menu and it will be grilled. This recipe is my own take, giving tuna some Mediterranean accents.

Earlier this year I served seared tuna at a Greek Supper Club and it was a huge hit. The tuna is seared quickly on all sides then sliced and plated with a topping reminiscent of a raw puttanesca sauce: tomatoes, onions, capers, garlic, olives parsley, oregano.

When buying tuna, go to a fish monger your trust. You can choose a tuna steak (go for one 1.5 inch thick) or if possible, a tuna block (a rectangular piece of tuna). The latter is my preference for more uniform slices.

Lots of umami to complement the lean tuna, an attractive dish and certainly a tasty one!

Mediterranean Seared TunaRecipe by Peter MinakiCourse: Fish & Seafood, Main

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Ingredients

• 2 lbs. of high quality tuna steaks or tuna blocks

• Sauce

• 1/2 cup extra virgin olive oil

• 1/2 cup diced red onions

• 2 cloves garlic, minced

• 1/4 cup diced red onion

• 2 cups of diced ripe tomato

• 1/4 cup capers

• 16 kalamata olives, pitted and chopped

• 1/2 finely chopped parsley

• 2 tsp. dried Greek oregano

• 1 tsp. sea salt

• 1/2 tsp. black pepper

• 2 Tbsp. red wine vinegar

Directions

• Place all your sauce ingredients in a bowl, toss well. Taste and adjust according to your preference. Set aside.
• Add a drizzle of oil in the skillet and sear each side of your tuna for 30 seconds. Remove from the pan and transfer to your cutting board.
• Pat your tuna dry with paper towel and rub all sides of your tuna with some oil and season lightly with salt. Place a skillet on your stovetop and turn heat to high heat.
• If slicing a tuna steak, cut slices across the grain. If slicing a tuna block, cut slices on the short side.
• Arrange tuna slices on a platter and spoon over sauce and serve.

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