This is some fancy-schmancy-looking Tuna Steak with Sundried Tomatoes and Figs dish! Yet it's super simple to make and is on the table in just about 15 minutes. Combining the umami richness of seared tuna with the sweet and tangy flavors of figs, honey, balsamic vinegar, and sundried tomatoes creates balanced and unique flavors.
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Like our Seaweed Salad and Ahi Tuna Appetizer and the Cauliflower Steak with Prosciutto and Burrata, this is a beautiful and elegant dish for a dinner party, a get-together, or a quick weeknight dinner. Serve it as an appetizer or an entrée with some rice or potatoes on the side.
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Ingredients
- Tuna: Tuna (fresh or frozen) may be purchased in most grocery stores. You can find fresh tuna in the seafood counter or a fish market. Frozen tuna is usually available in the frozen fish and shrimp sections at a grocery store. You can thaw the steak in the refrigerator overnight or by placing it in a bowl fully covered with cold water. It will take about 30 minutes to defrost in the bowl.
- Sundried Tomatoes: purchase the ones in oil. They are not as dry. I like to buy the precut ones and then cut them up into smaller pieces. If you like sundried tomatoes, try our Sun-Dried Tomato and Mango Crostini recipe too!
- Fresh Basil: adds taste and the smell of freshness to the dish. Plus some greenery looks great.
- Fresh Figs: these are usually available in the fresh fruit aisle. If you're unsure of how to find the right figs, The Spruce Eats website has great information on Easy Ways to Select, Store, and Cook Fresh Figs.
- Everything Bagel Seasoning: the seasoning typically includes a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. You can usually find everything bagel seasoning at any grocery store.
- Honey and Balsamic Vinegar: This is our dressing.
Substitutions and variations
- Tuna Seasoning: Instead of everything bagel seasoning, you could use black sesame seeds/salt combination, crushed peppercorns/salt combination, or a Cajun spice blend for a different flavor. You could also try a simple seasoning of salt, pepper, and garlic powder.
- Sundried Tomatoes: You could substitute with fresh cherry tomatoes (sliced in half lengthwise) or roasted red peppers.
- Fresh Figs: If fresh figs aren't available, you could use sliced strawberries, diced apples, or pears for a similar sweetness and texture. When choosing pears for this recipe, choose ones that are softer and more ripe.
- Fresh Basil: Substitute with fresh mint or cilantro.
- Honey: Agave syrup or maple syrup can be used as an alternative to honey.
- Grill it: Instead of searing, you could grill the tuna, like we do this Cinnamon Pineapple and Beef Appetizer, for a smokier flavor. Grill the tuna steaks for about 2 minutes per side for rare to medium-rare doneness. If you prefer your tuna more well-done, you can grill for an additional 1-2 minutes per side, but be careful not to overcook as tuna can become dry and tough.
Preparation
STEP 1: Prepare the tuna steak
Pat the steak dry with a paper towel. Mix the extra virgin olive oil and everything bagel seasoning in a small mixing bowl (large enough to fit your tuna steaks). Place the tuna steak into the bowl and fully coat both sides of the fish.
STEP 2: Sear the tuna steak
Heat a non-stick skillet to high heat. There is no need to add oil. Once the pan is hot, reduce heat to medium-high. Sear the tuna steaks for approximately 2 minutes per side. Transfer tuna onto a cutting board and allow to cool for approximately 2 to 3 minutes. - Tuna is best served when lightly seared, leaving it slightly raw in the middle. Like a medium-rare beef steak!
STEP 3: Prepare the salad topping
In a small mixing bowl mix together the honey and balsamic vinegar. Add the diced sundried tomatoes, chopped fresh basil and gently stir in the quartered pieces of fresh fig, being careful not to mash them.
STEP 4: Cut tuna and arrange
Slice the tuna steaks into ½" slices, against the grain, and arrange on a serving platter. Top the sliced tuna steaks with the sundried tomato and fig salad. Use a spoon to pour over the juices from the dressing that's left over in the mixing bowl.
Top Tips
- Choose high-quality tuna. Choose fresh, sushi-grade tuna if possible. Look for firm, vibrant red tuna steaks with a fresh ocean smell.
- Make sure your skillet or pan is preheated over medium-high heat before adding the tuna. A hot pan ensures a good sear and prevents the tuna from sticking. So when you add the tuna steak you can hear the sizzle (it’s an amazing sound too)!
- Sear the tuna quickly over high heat to develop a caramelized crust while keeping the inside rare to medium-rare. Avoid overcooking, as tuna can become dry and lose its delicate texture.
- When slicing the tuna, be sure to cut against the grain. Use a sharp knife and gentle, even pressure to keep the tuna from breaking apart.
Frequently Asked Questions
The best indicator of doneness to your liking is to look at the side of the tuna and see how much it cooked through. If you prefer a more rare tuna steak, the seared part of the tuna will be much thinner than the raw part.
Yes, you can substitute tuna with other firm-fleshed fish such as salmon, swordfish, or mahi-mahi. Just adjust the cooking time based on the thickness of the fish.
Store any leftover cooked tuna steaks in an airtight container in the refrigerator for up to 2 days. I usually don't reheat the dish because it is topped with fresh fig salad. It's great chilled too.
Serving suggestions
Serve the tuna steak at room temperature as an appetizer alongside other appetizer dishes, such as this Burrata Cheese with Marinated Mushrooms and Tomato Salsa dish or this Cod Liver Deviled Eggs appetizer. It's also great with these Mashed Potatoes (Without Butter) or simply on a bed of rice.
Other appetizer ideas
Recipe
Tuna with Sundried Tomatoes and Figs
Ingredients
- 12 oz. tuna steaks about 340 gm.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon everything bagel seasoning
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 3.5 oz sundried tomatoes in oil drained and diced
- 10 large fresh basil leaves chopped
- 4-5 fresh figs quartered lengthwise
Instructions
- Pat the steak dry with a paper towel. Mix the extra virgin olive oil and everything bagel seasoning in a small mixing bowl (large enough to fit your tuna steaks). Place the tuna steak into the bowl and fully coat both sides of the fish.12 oz. tuna steaks, 2 tablespoons extra virgin olive oil, 1 teaspoon everything bagel seasoning
- Heat a non-stick skillet to high heat. There is no need to add oil. Once the pan is hot, reduce heat to medium-high. Sear the tuna steaks for approximately 2 minutes per side. Transfer tuna onto a cutting board and allow it to cool for approximately 2 to 3 minutes. - Tuna is best served when lightly seared, leaving it slightly raw in the middle. Like a medium-rare beef steak!
- In a small mixing bowl mix together the honey and balsamic vinegar. Add the diced sundried tomatoes, chopped fresh basil and gently stir in the quartered pieces of fresh fig, being careful not to mash them.1 tablespoon honey, 1 tablespoon balsamic vinegar, 3.5 oz sundried tomatoes in oil, 10 large fresh basil leaves, 4-5 fresh figs
- Slice the tuna steaks into ½" slices, against the grain, and arrange on a serving platter. Top the sliced tuna steaks with the sundried tomato and fig salad. Use a spoon to pour over the juices from the dressing that's left over in the mixing bowl.
Notes
- Serves 4 as an appetizer and 2 as an entree
- Choose high-quality tuna. Choose fresh, sushi-grade tuna if possible. Look for firm, vibrant red tuna steaks with a fresh ocean smell.
- Make sure your skillet or pan is preheated over medium-high heat before adding the tuna. A hot pan ensures a good sear and prevents the tuna from sticking. So when you add the tuna steak you can hear the sizzle (it’s an amazing sound too)!
- Sear the tuna quickly over high heat to develop a caramelized crust while keeping the inside rare to medium-rare. Avoid overcooking, as tuna can become dry and lose its delicate texture.
- When slicing the tuna, be sure to cut against the grain. Use a sharp knife and gentle, even pressure to keep the tuna from breaking apart.
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