Seared Tuna Niçoise

Seared Tuna Niçoise

A touch of French Mediterranean flavors

Yield: 4

Ingredients:

INGREDIENTS FOR TAPENADE
2 medium yellow onions
1 cup olive oil
4 pieces brown anchovy
½ cup capers
1 cup Taggiasca olives, pitted
2 Tbsp. shallot, minced
2 Tbsp. garlic, roasted

INGREDIENTS FOR TUNA
4 portions ahi tuna, 6 oz. each
1 Tbsp. thyme, chopped
1 Tbsp. parsley, chopped
2 Tbsp. lemon zest
¼ cup olive oil
¼ cup basil leaves
1 pint cherry tomatoes

Method:

METHOD FOR TAPENADE
1. Heat a heavy pan over medium low heat while you slice the onions into ¼ inch slices.
2. Drop the heat to low and add the olive oil to the pan.
3. When the olive oil is warm, place the onions in the pan and saute until they are golden brown and caramelized.
4. Once the onions are caramelized, remove from the heat and mix in the anchovies, capers, olives, garlic and shallot.
5. Allow to cool for 10 minutes, then place the mixture into a food processor and pulse until a slightly chunky paste is formed.

METHOD FOR TUNA
1. Mix together parsley, thyme, lemon zest and ¼ cup of olive oil.
2. Pour this mixture over the Ahi Tuna portions and refrigerate for at least 2 hours, but no longer than 12 hours.
3. Remove the Ahi Tuna from the refrigerator and season with salt.
4. Heat a large nonstick skillet over medium heat. When warm, sear the tuna portions on each side for one minute.
5. Remove the tuna from the pan and allow to rest on a paper towel lined plate for 5 minutes.
6. With a sharp knife, slice each tuna portion into ½ inch slices. Top with the tapenade, basil leaves, cherry tomatoes and a drizzle of olive oil.