Seared Tuna with Olive and Capers by Paula Shoyer
By FBWorld Team

My family consumes a lot of sushi, so everyone is thrilled when I have seared tuna on the menu at our house. It is the quickest main dish to prepare if you, like my children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so I often serve it on the side.

Seared Tuna with Olive and Capers
By Paula Shoyer

Serves: 4-6

Prep time: 10 minutes
Cook time: 6-8 minutes
Advance prep: May be made 1 day in advance

Equipment:
Measuring cups and spoons
Cutting board
Knives
Large frying pan
Silicone spatula

Ingredients:
4 Tuna Steaks (6 ounces/170g each)
1/2 tspn. Dried Basil
1/2 tspn. Dried Thyme
Black pepper
3 tbls. (45ml) Extra Virgin Olive Oil
3 tbls. chopped Red Onion, (cut into 1/4-inch (6-mm) pieces)
4 cloves Garlic, (chopped into 1/4-inch (6-mm) pieces)
3 tbls. Capers, (drained, or green olives, cut into 1/4-inch (6-mm) pieces)
1/3 cup (45g) Green or Black Olives (or a combination), cut into long slivers)
1/2 tspn. Sugar

Procedures:
1. Sprinkle both sides of the tuna steaks with the basil, thyme, and pepper to taste.

2. Heat a large frying pan over high heat (do not add any oil).

3. When the pan is hot, add the tuna steaks and cook for 1 to 1 1/2 minutes on each side, just long enough to sear the outside.

4. Leave the center raw, unless you prefer tuna cooked all the way through.

5. Remove the tuna steaks to a plate.

6. Reduce the heat to medium and add the oil.

7. Add the red onion and garlic and cook for 2 minutes, stirring often.

8. Add the capers, olives, sugar, and pepper to taste and cook for 1 minute.

9. Remove the pan from the heat.

10. PLACE the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick (8- to 12-mm) slices.Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.

Recipe from The New Passover Menu by Paula Shoyer
Sterling / January 2014