Tuna with Sundried Tomatoes and Figs

Tuna Steak with sundried tomatoes and fig on a white serving platter.

5 from 1 vote

Tuna with Sundried Tomatoes and Figs

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.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Dinner, Lunch

Cuisine: Asian

Servings: servings as an appetizer

Calories: 294kcal

Author: Irina

Equipment

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

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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.

Nutrition