Tuna Steak, Tomatoes with Fresh Herbs
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.
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.
Red hot peppers provide a lovely little zing.
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?
This dish is also simple to put together for a small dinner party enabling you plenty of time to enjoy your guests.
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!
- 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, with seeds, reserving half
- 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
- In a small bowl combine the canola oil, soy sauce, garlic, pepper, and half of the hot red pepper slices, stir to blend
- Place tuna in a ziploc bag, pour marinade over the tuna, seal well and set onto a platter, refrigerate for an hour, remove tuna from the marinade, pat dry and set on a plate
- Heat olive oil on medium high heat in a large sized fry pan, set the tuna steaks into the pan along with the hot red pepper slices from the marinade
- Cook tuna around three minutes or until golden brown, then gently turn over to the other side and cook another three minutes, more or less, tuna should be slightly rare in the center
- Transfer cooked steaks from the heat to a clean platter and lightly tent with aluminum foil while preparing the tomato herb mixture
- Toss tomatoes with the remaining fresh hot pepper slices and the 2-3 tablespoons olive oil, sprinkle in salt and pepper, stir through the parsley and basil
- Set tuna onto plates evenly topping each with the tomato and herb mixture
- Sprinkle snipped chives all over, finish garnishing with mint leaves