Tuna steaks with Bicolor tomato salad

Difficulty: ★☆☆


  • 4-5 Oz. Boneless, skinless tuna steaks.
  • 2 Tablespoons extra-virgin olive oil.
  • 1 Medium shallot, finely chopped.
  • 2 Cups mixed yellow and red grape or cherry tomatoes, halved.
  • 1/3 Cup sliced pitted green olives.
  • 2 Tablespoons fresh basil, finely chopped.
  • 1/2 Tablespoon fresh lemon juice.
  • Sea salt and freshly ground black pepper.

Category: Main course


Season the tuna steaks with 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat the oil in a large Magefesa skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your preferences. Estimate 3 to 4 minutes for medium rare. Transfer the tuna to a large plate and reserve. Reduce heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 teaspoon of salt, and a few grinds of pepper. Cook until the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.
Top reserved tuna steaks with the tomato salad, and serve.