Recipe: Seared Tuna with Olive and Capers
Paula Shoyer writes, "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. Several companies certify capers for Passover, but if you cannot find them, substitute green olives."
Serves 4 to 6
Prep time: 10 minutes
Cook time: 6 to 8 minutes
Advance prep: May be made 1 day in advance
Equipment: Measuring cups and spoons • Cuttingboard • Knives • Large frying pan • Silicone spatula
- 4 tuna steaks (6 ounces/170g each)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Black pepper
- 3 tablespoons (45ml) extra virgin olive oil
- 3 tablespoons chopped red onion, cut into1/4-inch (6-mm) pieces
- 4 cloves garlic, chopped into 1/4-inch (6-mm) pieces
- 3 tablespoons 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 teaspoon 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.
Excerpted from The New Passover Menu by Paula Shoyer. Copyright ©2015 by Paula Shoyer. Photos by Michael Bennett Kress. Excerpted by permission of Sterling Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.