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Recipe by Faigy Murray

Seared Tuna with Tomato-Olive Relish

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Seared Tuna with Tomato-Olive Relish
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar

Until recently, for me, tuna meant the stuff that you get from a can and eat with a toasted bagel. And then I discovered fresh tuna. I don’t know why they’re both called tuna, as the taste and flavor are so different. This recipe for fresh tuna makes the perfect light and fresh dish.

Ingredients

Tuna

Relish

  • 2 teaspoons fresh parsley, chopped, or 1 teaspoon dried parsley, such as Gefen

Directions

1.

Rub salt and pepper very well onto both sides of the tuna.

2.

Pour oil into a frying pan. Heat the frying pan until it’s very hot, so that the second the tuna touches the pan, you’ll hear a big sizzle.

3.

Add tuna to the pan. Cook for 60–120 seconds on one side and 30 seconds on the other side (yes, it goes that fast!).

Notes:

My steaks were a half inch thick. If yours are thicker, cook for 30 seconds longer. You want the white rim you see in the picture, but you also want the inside to remain pink. (Well-done fresh tuna does not taste good.)

Prepare the Relish

1.

In a bowl, combine olives, avocado, cherry tomatoes, and parsley. Serve relish with the tuna.

Tips:

If you are afraid to eat rare tuna, the relish is delicious with baked salmon as well.

Notes:

When serving this for a daytime seudah, take the fish out one hour before so it can come to room temperature.

About the Voice of Lakewood:

www.thevoiceoflakewood.com (732) 901-5746

Recipe tags

avocados easy prep faigy murray fish mykitchenmystudio pan-seared quick-and-easy seudat shelishit seudat shlishit shalosh seudos shalosh seudot shalosh shudes Shavuos stovetop tuna steaks
Seared Tuna with Tomato-Olive Relish

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