Seared Tuna Steak

Seared Tuna Steak


Fresh, plump tuna steaks quickly seared on a hot iron grill, nestled atop a garden fresh mound of lemony quinoa salad, full of tomatoes and chopped parsley, then drizzled with an exquisitely rustic, Mediterranean-style olive oil sauce full of shallot, garlic, whole-grain mustard and bright fresh cilantro! I invite you to try this remarkable taste pairing, loaded with healthy Omega 3 fatty acids and mono-unsaturated olive oil, both good and necessary forms of dietary fat!

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Seared Tuna Steak
Seared tuna steak and quinoa salad
Course Main Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
4 People
Course Main Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
4 People
Seared tuna steak and quinoa salad
Instructions
  1. Combine olive oil, garlic, shallot, capers, mustard and black pepper in a small saucepan and gently warm over very, very low heat for approximately ten minutes until garlic and shallot is softened and releases its flavor.
  2. Add the lemon zest, lemon juice and cilantro at the very last, just before serving. Combine thoroughly, giving the fresh cilantro a minute or two to wilt slightly in the warm oil, while the lemon remains bright and vibrant!
  3. Clean and pre-heat your grill to medium high and lightly wipe with olive oil to help prevent sticking.
  4. No need to season the tuna steaks. They will get plenty of "umph" from the sauce. You may brush them with a little extra olive oil, however, to further prevent sticking during the grilling process.
  5. Sear and mark the tuna steaks for approximately 2 minutes on one side. Then reposition at a 90-degree angle on the same side for another minute or two to create an appealing crosshatch pattern.
  6. Flip and repeat this process on the other side of the tuna steaks. The level of doneness is up to your own taste, but I recommend medium rare to medium. The tuna is best when it is still soft and rosy pink in the middle.
  7. Serve over a mound of fresh quinoa salad and top with the warm olive oil sauce.
Recipe Notes

The tuna may be seared in a pan on your stovetop if you don't have a barbecue or grill plate handy. Also, if you're not a big fan of freshly grilled tuna - although I can't imagine why - this herbaceous olive oil sauce happens to be just as good served over other types of fish, chicken, pork, lamb, or even roast or boiled potatoes!

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