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
Equipment:
Measuring cups and spoons
Cutting board
Knives
Large frying pan
Silicone spatula
Ingredients:
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
Procedures:
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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