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. It 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.
1teaspooneverything bagel seasoningor 1/2 tsp. salt and 1/2 tsp. ground black pepper
1tablespoonhoney
1tablespoonbalsamic vinegar
3.5ozsundried tomatoes in oildrained and diced
10large fresh basil leaveschopped
5-6fresh figsquartered 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.