Seared Tuna with Tomato Confit

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Quick Facts:

Yield: Serves 4


Seared Tuna:
4 (6 ounce) tuna steaks
2 tablespoons olive oil, plus more for fish

Tomato Confit
1 pound tomatoes, assorted
2 cloves garlic, diced or smashed
¼ cup olive oil
¼ cup red wine


Seared Tuna:
1. Rub fish with olive oil.
2. Season with salt and pepper.
2. Preheat skillet over medium-high heat until lightly smoking.
3. Add olive oil to pan and almost immediately add fish. Cook approximately 2 minutes per side, depending on thickness. Pink on outer edge should look cooked about one third the way through.
4. Let rest for 10 minutes before serving.

Tomato Confit
1. Preheat oven to 300 degrees.
2. Chop tomatoes into uniform pieces.
3. Combine all ingredients in baking dish and bake 45 minute to an hour.
4. This can be frozen for a taste of summer in the winter.
5. Serve the confit on top of the seared tuna and enjoy.

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