Only 20 minutes stand between you and this restaurant-worthy fish dinner. 

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Credit: Jennifer Causey

Recipe Summary

total:
20 mins
hands-on:
15 mins
Servings:
4
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It's a well-kept secret that the healthiest dinners are often the quickest. Case in point, this delicious tuna recipe that only takes 20 minutes. You'll start by stirring together a flavorful salsa-esque salad made from cherry tomatoes with capers, parsley, and Castelvetranos (a mild, buttery green olive). Next, the tuna gets a short sear, and finally, you'll use that same pan to whisk up a mustardy shallot vinaigrette. P.S. It's worth keeping the salad combination in your back pocket to spoon over grilled chicken breasts, baked tofu, or seared steaks. 

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir tomatoes, olives, parsley, capers and brine, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a bowl until well combined. Let stand at room temperature until tomatoes start to release their juices, about 10 minutes.

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  • Meanwhile, heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Season tuna steaks with remaining 1 teaspoon salt and ½ teaspoon pepper. Add tuna to skillet and cook, flipping once, until desired degree of doneness, 1 to 1½ minutes per side for rare. Transfer to a plate.

  • Reduce heat to medium and add shallot to skillet; cook, stirring constantly, until softened, about 30 seconds. Remove skillet from heat and stir in vinegar, mustard, and remaining 3 tablespoons oil.

  • Cut tuna across the grain into ½-inch-thick slices. Serve tuna with tomato-olive relish. Drizzle with warm shallot vinaigrette.

Nutrition Facts

421 calories; fat 22g; cholesterol 93mg; sodium 1207mg; carbohydrates 8g; dietary fiber 2g; protein 45g; sugars 4g; saturated fat 3g.
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