Food Recipes Seared Tuna with Tomato-Olive-Caper Salad Be the first to rate & review! Only 20 minutes stand between you and this restaurant-worthy fish dinner. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester. She has expertise in culinary nutrition with a background in working the line at multiple restaurants with a farm-to-table focus. Her work can be found in various publications, such as Food Wine, Southern Living, Eating Well, Health Magazine, and many more. Real Simple's Editorial Guidelines Published on March 11, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts 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 1 pound cherry tomatoes, halved (about 3 cups) ½ cup pitted Castelvetrano olives, quartered ⅓ cup chopped fresh flat-leaf parsley (from 1 bunch) 2 tablespoons nonpareil capers, drained and chopped, plus 1½ tablespoons caper brine 5 tablespoons olive oil, divided 1 ¼ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 4 7-oz. tuna steaks (about 1 in. thick) 1 shallot, finely chopped (¼ cup) 2 tablespoons sherry vinegar 1 teaspoon whole-grain mustard Directions 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. 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. Rate it Print Nutrition Facts (per serving) 421 Calories 22g Fat 8g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 421 % Daily Value * Total Fat 22g 28% Saturated Fat 3g 15% Cholesterol 93mg 31% Sodium 1207mg 52% Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 4g Protein 45g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.