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Tuna Steak, Tomatoes with Fresh Herbs

tuna steak with tomtatoes and fresh herbs

raw tuna steak

Tuna Steaks are a lovely occasional treat, oh so easy to prepare, and outside of the marination time, enable you to put an elegant meal on the table in less than a half-hour.

chopped garlic

There is one key tip when preparing Tuna Steaks- don’t overcook them. Tuna steaks should really be somewhat rare in the very center maintaining its moisture. And just like any nice piece of steak- once you’ve overcooked it there is no going back. 

sliced hot red pepper

Red hot peppers provide a lovely little zing.

cherry tomatoes basil and parsley

Fresh snipped garden herbs offer lots of fresh flavor and a pop of color in the combination. What’s easier than pairing them with some little cherry or grape tomatoes? 

oil and pepper

This dish is also simple to put together for a small dinner party enabling you plenty of time to enjoy your guests.

marinated tuna steak

Though in its presentation of elegance, your guests may even think that you slaved away for hours!

Mums the word, I promise not to tell!

Tuna Steak, Tomatoes with Fresh Herbs

Yield: 4

Tuna Steak, Tomatoes with Fresh Herbs

Ingredients

  • 4 four to five ounce tuna steaks
  • 1/8 cup plus 1 tablespoon canola oil
  • 3 tablespoons soy sauce
  • 1-2 cloves garlic, chopped
  • few grinds black pepper
  • 1 long hot red pepper, thinly sliced across with seeds, reserving half for tomatoes
  • 2-3 tablespoons olive oil for cooking the tuna plus 2-3 tablespoons for tomato herb dressing
  • 2 cups cherry or grape tomatoes, halved
  • pinch or two coarse kosher salt
  • pinch of cracked black pepper
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, thinly sliced
  • 3 tablespoons fresh chives, snipped into three quarter-inch pieces
  • four leaves of fresh mint for garnish, optional

Instructions

  1. In a small bowl combine the canola oil, soy sauce, garlic, pepper and half of the hot red pepper slices, stir to blend
  2. Lay tuna steaks in a long glass dish or casserole large enough to hold the steaks
  3. Pour marinade over the tuna, cover with plastic wrap and refrigerate for an hour, turning to the other side halfway through
  4. Remove tuna from the marinade, pat dry and set on a plate
  5. Heat olive oil on medium high heat in a large sized fry pan
  6. Place the tuna steaks into the pan along with the hot red pepper slices from the marinade
  7. Cook tuna around three minutes or until golden brown, then gently flip tuna to the other side and cook another three to four minutes, more or less
  8. Transfer cooked steaks from the heat to a clean platter and lightly tent with aluminum foil while preparing the tomato herb mixture
  9. Tuna Steaks should be slightly rare in the center. You may also cook them a bit longer to your desired doneness but avoid overcooking or the tuna will be too dry and loose all its juicy, meaty flavor
  10. Toss tomatoes with the remaining fresh hot pepper slices and the 2-3 tablespoons olive oil sprinkle in salt and pepper, stir
  11. Fold in the parsley and basil
  12. Set tuna onto plates evenly topping each with tomato and herb mixture
  13. Sprinkle snipped chives all over
  14. Garnish with mint leaves
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6 Comments

  1. Melissa Gurmankin
    Posted July 1, 2018 at 12:11 pm | Permalink

    Perfect light dish for this weather!! Thanks Peggy!
    Missy

  2. Joanne
    Posted July 1, 2018 at 3:25 pm | Permalink

    Hi Peg, This looks absolutely spectacular and easy enough for even me to make. Definitely on the menu this week.

  3. Posted July 3, 2018 at 12:32 am | Permalink

    Beautiful food photography, Peggy!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.