Tuna Steaks with Tomato Salsa

 

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• Cooking and Prep: 25 m
• Serves: 4
• No Allergens

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Ingredients (10)

Fish

• 4 tuna steaks (about 1/4 pound each)

• 2 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

Tomato Salsa

• 4 tomatoes, chopped

• 1 small red onion, chopped

• 1 teaspoon minced garlic or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3 tablespoons  Bartenura Balsamic Vinegar

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  Bartenura Balsamic Vinegar

• 3 tablespoons Alfasi Cabernet Sauvignon or other red wine

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  Alfasi Cabernet Sauvignon

• 1 teaspoon minced rosemary

• salt, to taste

• black pepper, to taste

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Start Cooking

Prepare the Fish

1. Heat oil in a skillet over medium-high heat. Sauté tuna on both sides—five minutes per side for a red to pink inside, longer if you want the inside to get really cooked.

Prepare the Salsa

1. In a small bowl, combine the tomatoes, onion, garlic, vinegar, wine, and seasoning, and mix well. Serve with the tuna.