Ingredients
4 tuna steaks (6 ounces each)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Black pepper
3 tablespoons extra virgin olive oil
3 tablespoons chopped red onion, cut into 1/4-inch pieces
4 cloves garlic, chopped into 1/4-inch pieces
3 tablespoons capers, drained, or green olives, cut into 1/4-inch pieces
1/3 cup green or black olives (or a combination), cut into long slivers
1/2 teaspoon sugar
Directions
1. 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.
2. 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.
3. Place the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick slices. Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.
Ingredients
4 tuna steaks (6 ounces each)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Black pepper
3 tablespoons extra virgin olive oil
3 tablespoons chopped red onion, cut into 1/4-inch pieces
4 cloves garlic, chopped into 1/4-inch pieces
3 tablespoons capers, drained, or green olives, cut into 1/4-inch pieces
1/3 cup green or black olives (or a combination), cut into long slivers
1/2 teaspoon sugar
Directions
1. 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.
2. 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.
3. Place the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick slices. Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.
Paula Shoyer's seared tuna with olives and capers.
Photo: The New Passover Menu.