This is some fancy-schmancy-looking Tuna with Sundried Tomatoes and Figs recipe! Yet it's super simple to make and is on the table in just about 15 minutes. Just like our Seaweed Salad and Ahi Tuna Appetizer and the Cauliflower Steak with Prosciutto and Burrata, this is a beautiful dish for a dinner party, a get-together, or for a quick weeknight dinner. Serve it as an appetizer or an entrée with some rice or potatoes on the side.
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The 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.
- Seasoning: salt and ground black pepper is all the seasoning you need. Alternatively, you can sprinkle both sides of the steak with the Everything Bagel Seasoning.
- Olive Oil: to sear the tuna steaks
- 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.
- Fresh Basil: adds taste and 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.
- Honey and Balsamic Vinegar: This is our dressing.
Searing the tuna steaks:
Tuna is best served when lightly seared, leaving it slightly raw in the middle. Like a medium-rare beef steak!
It is best to use a nonstick pan or skillet and preheat it on high before adding the tuna. The pan needs to be hot! So when you add the tuna steak you can hear the sizzle (it’s an amazing sound too)! Depending on the size and thickness of the tuna steak, it usually takes about 2 minutes to sear each side. If the steak is thinner, it may only need to be seared for about 1 minute per side. This way you will get a nicely browned steak on the outside and a more rare steak on the inside.
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.
How to make the Tuna with Sundried Tomatoes and Figs:
- Season and fry the tuna steak: Pat the steak dry with a paper towel. In a small mixing bowl (large enough to fit your tuna steak) combine 2 tablespoons of extra virgin olive oil with 1 teaspoon of everything bagel seasoning, or simply season with salt and pepper. Mix well. Dip the tuna steak into the bowl to fully coat both sides of the fish. Heat a sauté pan 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.
- 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 quartered pieces of fresh fig. Stir well to combine.
- Arrange on a platter: Slice the tuna steaks into 1/2" slices 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.
Other appetizer ideas:
Recipe
Tuna with Sundried Tomatoes and Figs
Ingredients
- 2 tuna steaks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon everything bagel seasoning or 1/2 tsp. salt and 1/2 tsp. ground black pepper
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 3.5 oz sundried tomatoes in oil drained and diced
- 10 large fresh basil leaves chopped
- 5-6 fresh figs quartered lengthwise
Instructions
- Season and fry the tuna steak: Pat the steak dry with a paper towel. In a small mixing bowl (large enough to fit your tuna steak) combine 2 tablespoons of extra virgin olive oil with 1 teaspoon of everything bagel seasoning, or simply season with salt and pepper. Mix well. Dip the tuna steak into the bowl to fully coat both sides of the fish. Heat a sauté pan 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.
- 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 quartered pieces of fresh fig. Stir well to combine.
- Arrange on a platter: Slice the tuna steaks into 1/2" slices 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 entrée
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