Seared Tuna with a Tomato, Shallot and Herb Sauce

A simple yet stylish sauce adds flavour to Chris and James Tanner's recipe for mouth-watering seared tuna
By James Tanner
Seared Tuna with a Tomato, Shallot and Herb Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 4 tuna steaks, (approx 200g each)
  • extra virgin olive oil, for coating
  • salt, and freshly ground black pepper
  • mixed salad leaves, to serve

For the tomato, shallot and herb sauce:

  • 2 tbsp tomato ketchup
  • 1 tbsp balsamic vinegar
  • salt, and freshly ground black pepper
  • 300 ml extra virgin olive oil
  • 2 shallots, finely chopped
  • handful of tarragon, chopped
  • handful of parsley, chopped
  • handful of dill, chopped

Method

1. Rub the tuna steaks with extra-virgin olive oil and season well.

2. In a bowl, mix together the tomato ketchup and balsamic vinegar and season.

3. Slowly whisk in the olive oil until the mixture resembles the consistency of mayonnaise. Add the chopped shallots and chopped herbs.

4. Heat a griddle pan and when hot, place the tuna steaks on the pan and cook for 1 minute each side.

5. Either serve the tuna whole or cut in half. Place on a bed of mixed salad leaves and spoon over the sauce.

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