Pan-Seared Ahi Tuna with Kalamata-Caper Vinaigrette and Heirloom Tomato & Arugula Salad
Indulge in perfectly seared, sushi-grade Ahi tuna, complemented by a zesty Kalamata-caper vinaigrette. Served alongside a vibrant salad of heirloom tomatoes and peppery arugula, this dish offers a sophisticated and light lunch.
Ingredients
- Ahi Tuna Steaks 2 pieces
- Extra Virgin Olive Oil 5 tbsp
- Salt to taste
- Black Pepper to taste
- Kalamata Olives 1/4 cup
- Capers 1 tbsp
- Shallot 1 small
- Garlic 1 clove
- Lemon 1/2
- Fresh Parsley 2 tbsp
- Red Wine Vinegar 1 tbsp
- Red Pepper Flakes pinch
- Heirloom Tomatoes 2-3 medium
- Arugula 2 cups
- Red Onion 1/4 small
- Balsamic Glaze 1 tbsp
How to Cook
- Prepare the Kalamata-Caper Vinaigrette: Finely chop the Kalamata olives, capers, shallot, and garlic. In a small bowl, combine them with 3 tbsp extra virgin olive oil, lemon juice from half a lemon, chopped fresh parsley, red wine vinegar, and a pinch of red pepper flakes (if using). Stir well and set aside to allow flavors to meld.
- Prepare the salad ingredients: Slice or wedge the heirloom tomatoes. Thinly slice the red onion. Wash and dry the arugula.
- Prepare the tuna: Pat the Ahi tuna steaks dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat until smoking lightly. Add 2 tbsp extra virgin olive oil.
- Carefully place the seasoned tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare, depending on thickness and desired doneness. The exterior should be golden-brown and crispy, while the interior remains cool and red/pink.
- Remove tuna from the skillet and let it rest on a cutting board for 3-5 minutes. This allows the juices to redistribute.
- While the tuna rests, assemble the salad: In a medium bowl, gently combine the arugula, sliced heirloom tomatoes, and thinly sliced red onion.
- Slice the rested tuna against the grain into 1/2-inch thick slices.
- To serve, divide the salad among two plates. Arrange the sliced tuna over the salad. Drizzle generously with the Kalamata-Caper Vinaigrette. Optionally, finish with a light drizzle of balsamic glaze.