Go Back
PRINT RECIPE

Sicilian Seared Tuna

A delicious gluten-free meal!
Author: GalleyPirate

Ingredients

  • 2 Tuna steaks
  • 2 tbsp EVOO
  • 2 Shallots, minced
  • 3 Garlic cloves, minced
  • 1 cup Tomatoes, diced
  • 2/3 cup Green olives, pitted and sliced
  • 1/4 cup Capers
  • Zest of 1 lemon
  • 2 tbsp Fresh lemon juice
  • 1/2 cup Dry white wine
  • 2 tsp Herbs of Provence
  • Sea salt and fresh ground pepper
  • 1 tbsp Fresh parsley, chopped

Instructions

  • Salt and pepper the tuna steaks and set aside.
    Mince the shallots and garlic. Chop the tomatoes and olives. Juice and zest one lemon and set aside.
  • Heat 1 tablespoon of the EVOO in a large fry pan. Add the garlic and shallots; sauté until fragrant. Add the tomatoes, capers, olives lemon zest. Sauté until tomatoes soften. Add the lemon juice, wine and seasonings (not the parsley) and simmer on low for 5 minutes.
  • Remove from heat and place tomato olive mixture in a large heat-proof bowl. Wipe out the fry pan and add the remaining EVOO. Heat up the pan until it starts to smoke and add the tuna steaks. Sear for 1-2 minutes per side. The tuna should not be cooked all the way through. It should be deep red in the middle.
  • Add the tomato-olive mixture to the pan, along with the chopped parsley and heat through, coating the tuna with the mixture to absorb the flavors.
  • Slice the tuna into 1/8" slices, place on a platter with the tomato-olive mixture and serve.

Notes