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
(To view this recipe, click on the blue title of the blog post above*)
Seared Tuna with a Puttanesca Relish
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:
- 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).
- 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.
Tagged: capers, cherry tomatoes, fresh tuna, olives, parsley, puttanesca relish, puttanesca sauce, red onion, red wine vinegar, relish, seared tuna, tuna, tuna steaks
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