Seared Tuna Steaks with Shallot, Caper & Fresno Pepper Relish
by
Ereka Vetrini
This quick and elegant tuna dinner comes together in minutes. Perfectly seared tuna is paired with a bright, tangy relish that balances the richness of the fish while keeping the dish fresh and light.
Prep Time:
10 minutes
Cook Time
10 Minutes
Serves:
4 Servings
Level:
Beginner
Ingredients
Tuna
4 tuna steaks (about 6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil
Relish
2 shallots, finely minced
2 tbsp capers, chopped
1 Fresno pepper, seeded and finely minced
1/4 cup fresh parsley, chopped
3 tbsp olive oil
2 tbsp rice wine vinegar
Salt to taste
Balsamic glaze, for finishing (optional)
Instructions
Step 1: Pat tuna steaks completely dry and season generously with salt and pepper on both sides.
Step 2: In a bowl, combine shallots, capers, Fresno pepper, parsley, olive oil, rice wine vinegar, and salt. Stir well and set aside.
Step 3: Heat olive oil in a skillet over high heat until shimmering.
Step 4: Add tuna steaks and sear about 1 minute per side, leaving the center rare to medium-rare.
Step 5: Remove tuna from heat and let rest briefly.
Step 6: Slice tuna against the grain.
Step 7: Spoon the shallot-caper relish over the tuna.
Serving & Finishing Touches
Finish with a light drizzle of balsamic glaze if desired and serve immediately.