Tuna Steaks with Bi-color 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.

Discover more incredible recipes here

Related Products for this Recipe

There are no related products for this recipe

Search by name...

product search

Search by category:

Filter by price


Popular Products

Prisma 8 pieces Cookware set


Star belly 6,3 Qt. Fast Pressure Cooker

Original price was: $114.99.Current price is: $74.74.

Prisma 4+6 Qt. Pressure Cooker Set