Fresh tuna steaks are a worthy luxury: lean, protein-rich, and loaded with valuable nutrients including anemia-preventing vitamin B-12 and heart-healthy omega-3 fatty acids. They’re as satisfying as a T-bone steak and a snap to prepare. This recipe, adapted from Ben Tish’s “Mediterra: Recipes from the Islands and Shores of the Mediterranean,” is a fantastic way to prepare them in summertime, when tomatoes are at their season’s height. Serves 4. – Susan Puckett
Ingredients
- 18 ounces medium to large vine-ripe tomatoes, cored and halved across the width
- 4 tablespoons extra-virgin olive oil (plus more as desired)
- 2 tablespoons red wine vinegar
- 2 large garlic cloves, thinly sliced
- 1 teaspoon coriander seeds, lightly crushed (or ¾ teaspoon ground)
- Sea salt and black pepper to taste
- 4 (6-ounce) 1-inch-thick tuna steaks
- Leaves from a small bunch of basil
Instructions
- Preheat the oven to 375 degrees. Place the tomato halves on a large sheet pan, drizzle them with about 2 tablespoons of the olive oil and the vinegar, then season them with garlic slices, coriander, salt, and pepper.
- Place the pan in the oven and roast for 25 minutes, until the tomatoes begin to caramelize and release their juices.
- Meanwhile, pat the tuna steaks dry and season on both sides with salt and pepper. Heat a large skillet with 1 or 2 tablespoons of olive oil over high heat. When hot, add the tuna steaks (in batches, if necessary) and sear for about 2 to 3 minutes per side until nicely caramelized on the outside, but still pink inside. Transfer the tuna to a platter. If you prefer your steaks cooked all the way through, cook a few minutes longer.
- Allow the tuna to rest for a few minutes before serving. (The internal temperature of the fish will continue rise a degree or two off the heat.)
- While the tuna rests, stir the basil leaves through the roasted tomatoes. Divide the tomatoes among individual plates, then top each portion with a tuna steak and drizzle with the tomato-vinegar juices.
Susan Puckett is an Atlanta-based food writer and cookbook author.
