Seared Tuna with Olive and Capers by Paula Shoyer
By FBWorld Team

My family consumes a lot of sushi, so everyone is thrilled when I have seared tuna on the menu at our house. It is the quickest main dish to prepare if you, like my children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so I often serve it on the side.

Seared Tuna with Olive and Capers
By Paula Shoyer

Serves: 4-6

Prep Time:10 minutes
Cook Time: 6-8 minutes
Advance Prep: May be made 1 day in advance

Measuring cups and spoons
Cutting board
Large frying pan
Silicone spatula

4 Tuna Steaks (6 oz./170g each)
1/2 tspn. Dried Basil
1/2 tspn. Dried Thyme
Black pepper
3 tbls. (45ml) Extra Virgin Olive Oil
3 tbls. chopped Red Onion, (cut into 1/4-inch (6-mm) pieces)
4 cloves Garlic, (chopped into 1/4-inch (6-mm) pieces)
3 tbls. Capers, (drained), or Green Olives, (cut into 1/4-inch (6-mm) pieces)
1/3 cup (45g) Green or Black Olives (or a combination), cut into long slivers)
1/2 tspn. Sugar

SPRINKLE: both sides of the tuna steaks with the basil, thyme, and pepper to taste. Heat a large frying pan over high heat (do not add any oil). When the pan is hot, add the tuna steaks and cook for 1 to 1 1/2 minutes on each side, just long enough to sear the outside. Leave the center raw, unless you prefer tuna cooked all the way through.

REMOVE: the tuna steaks to a plate. Reduce the heat to medium and add the oil. Add the red onion and garlic and cook for 2 minutes, stirring often. Add the capers, olives, sugar, and pepper to taste and cook for 1 minute. Remove the pan from the heat.

PLACE: the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick (8- to 12-mm) slices.Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.

Recipe from The New Passover Menu by Paula Shoyer
Sterling / January 2014

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