Fresh Ahi Tuna w/Tomato`s Olives & Capers

24 Nov

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Fresh tuna, what a treat and so lucky to have this available fairly often! I love the local fisherman! What`s for dinner, well today what we have is Fresh Ahi Tuna with Tomato`s Olives & Capers.This dish is so quick and incredibly easy, literally bursting with flavor.

Here`s what you need:
Fresh Tuna Steaks-1 per person, 3-6 oz depending on appetite
Cherry Tomato`s- 6-10 per person
Olives- I`m using Kalamatas  & Green but use what you like. Pitted & chopped, 6-8 per person
Capers- drained & rinsed, 1 Tbl per person
Garlic-minced
Fresh Basil-1 Tbl per person chiffonade or thinly sliced

 

 

Season your tuna with salt & pepper.

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A quick look at the veggies. DSC_0009

 

 

 

 

Veggies prepped. DSC_0018

 

 

 

Heat a saute pan over medium high heat & add a tablespoon of olive oil. Add the tomato`s & olives & cook for a couple of minutes. DSC_0027

 

 

 

Add the garlic, give a stir & cook for another minute or so.

 

 

 

Meanwhile heat another skillet over medium high heat & add a tablespoon of olive oil. When hot add the tuna. We are just searing these and want a very rare center. Let`s not ruin it by drying these beauties out.

 

 

After about 2 minutes turn the tuna over & sear the other side. Again, about 2 minutes. Remove from heat and get ready to plate.

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To the veggies add in the capers and give a toss. Cook for another minute & we are ready.

 

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Top the tuna steaks with the tomato olive & caper mix, garnish with the basil and serve.
Fresh Ahi Tuna with Tomato`s Olives & Capers

Fresh Ahi Tuna w/Tomato`s Olives & Capers

Fresh Ahi Tuna w/Tomato`s Olives & Capers

Ingredients

  • Fresh Tuna Steaks-1 per person, 3-6 oz depending on appetite
  • Cherry Tomato`s- 6-10 per person
  • Olives- I`m using Kalamatas & Green but use what you like. Pitted & chopped, 6-8 per person
  • Capers- drained & rinsed, 1 Tbl per person
  • Garlic-minced
  • Fresh Basil-1 Tbl per person chiffonade or thinly sliced

Instructions

  1. Season your tuna with salt & pepper.
  2. Chop the olives, mince the garlic, slice the basil, drain & rinse the capers.
  3. Heat a saute pan over medium high heat & add a tablespoon of olive oil. Add the tomato`s & olives & cook for a couple of minutes.
  4. Add the garlic, give a stir & cook for another minute or so.
  5. Meanwhile heat another skillet over medium high heat & add a tablespoon of olive oil. When hot add the tuna. We are just searing these and want a very rare center.
  6. After about 2 minutes turn the tuna over & sear the other side. Again, about 2 minutes. Remove from heat and get ready to plate.
  7. To the veggies add in the capers and give a toss. Cook for another minute.
  8. Top the tuna steaks with the tomato olive & caper mix, garnish with the basil and serve.
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