Seared tuna with tomato and olive sauce

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 10
Servings 1


Serving Change
  • 4
    fresh tuna fillets
  • 15
    olive oil
  • salt and pepper, to taste
  • 125
    fresh tomato pesto
  • 1
    large tomato, diced
  • 250
    boiling water (half a cup)
  • 12
    Kalamata olives, depipped and halved
  • 15
    Italian parsley, chopped roughly (half a packet)
  • milled pepper


Rub tuna with olive oil and season with salt and pepper.
Heat a griddle pan or a heavy based frying pan tull smoking hot.
Sear tuna for about 3 to 4 minutes on each side depending on the thickness of the fish - the centre should remain pink.
Meanwhile pour the oil that's on the surface of the pesto into a small pot, heat and add the tomatoes. Cook for about a minute and add remaining pesto. Cook to heat through.
Toss in olives, water and parsley and cook for about 3 minutes or till thoroughly heated through.
Season to taste, spoon over tuna and serve with a side dish of mixed beans.

Tip: How to de-pip an olive: Make a shallow slit in each olive and, using the broad flat side of a kitchen knife, press down firmly on each olive. The pip will be loosened and can simply be popped out.


Read more on: fish/seafood  |  shallow-fry


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