Seared Tuna with a Puttanesca Relish

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One of my favorite go-to Italian sauces is a Puttanesca sauce.  Wonderful over your favorite pasta, grilled chicken breast, or in this case over a seared tuna steak, this sauce is colorful and full of flavor.  A traditional puttanesca sauce is a cooked mixture of tomatoes, garlic, capers and olives.  My spin on the cooked sauce is to make a fresh, non-cooked relish version of the classic.  Simply a mix of red onion, capers, cherry tomatoes, mixed olives, chopped parsley, extra virgin olive oil, and red wine vinegar, this simple relish is a gorgeous addition to a perfectly seared tuna steak.  Try this easy relish as an easy toss-in for a simple pasta salad as well!

The fresh, puttanesca relish

The fresh, puttanesca relish

(To view this recipe, click on the blue title of the blog post above*)

Seared Tuna with a Puttanesca Relish

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • Extra virgin olive oil
  • 4 tuna steaks (approximately 7-oz. each, 3/4-inch thick)
  • Salt & pepper
  • 1 pint of cherry tomatoes, quartered
  • ½ large red onion, diced
  • 2 Tablespoons capers, drained and rinsed
  • ½ cup mixed olives
  • 2 Tablespoons chopped Italian parsley
  • Pinch of crushed red pepper flakes
  • 3 Tablespoons red wine vinegar

Directions:

  1. Season each tuna steak with a pinch of salt and pepper. Place 1 teaspoon of olive oil in a large skillet and heat it over high heat. Sear the tuna steaks for 1 1/2 minutes on each side. (The goal is to have a seared outside and a medium-rare interior).
  2. To make the relish, combine the cherry tomatoes with the next 6 ingredients in a mixing bowl. Add in 2 Tablespoons of olive oil and a pinch of salt and pepper as well. Toss the relish together and serve over the seared tuna steaks.

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