Roasted Tuna with Tomato
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes with minimal fuss. Fresh ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and when you pair it with roasted cherry tomatoes and aromatic garlic, you get a restaurant quality meal that tastes far more complicated than it actually is. The best part is how forgiving this recipe is, letting you work with whatever fresh herbs and quality olive oil you have on hand. It's elegant enough for guests but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, room temperature)
- 473 mlcherry tomatoes(halved)
- 4 clovesgarlic(minced)
- 237 mlfresh basil(chopped)
- 4 tablespoonsextra virgin olive oil
- 1shallot(thinly sliced)
- 1lemon(juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Prepare the tomato compote by heating 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced shallot and minced garlic, sautéing for 2 minutes until fragrant.
Tip: Don't let the garlic brown; it should be just golden and aromatic.
- 2
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices. The tomatoes should be slightly blistered but still hold their shape.
Tip: For a chunkier compote, cook for less time; for a more sauce-like consistency, cook longer.
- 3
Remove from heat and stir in the fresh basil, lemon juice, and balsamic vinegar. Season with a pinch of sea salt and red pepper flakes. Set aside and keep warm.
Tip: Taste and adjust seasonings according to your preference.
- 4
Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper about 5 minutes before cooking.
Tip: Drying the tuna ensures a better crust when seared.
- 5
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's very hot, about 2 minutes. You should see wisps of smoke.
Tip: A properly heated pan is crucial for achieving a golden crust while keeping the interior rare.
- 6
Add the remaining 2 tablespoons of olive oil to the hot pan, then immediately place the tuna steaks in the skillet, being careful not to overcrowd them.
Tip: If your pan isn't large enough for all four steaks, sear them in batches to avoid steaming.
- 7
Sear the tuna for 2 minutes on the first side without moving it, then flip and sear for another 1.5-2 minutes on the second side for medium-rare doneness. The exterior should be deeply browned while the interior remains pink.
Tip: Tuna continues to cook slightly after removal from heat, so err on the side of undercooking.
- 8
Remove the tuna steaks from the pan and let them rest for 2 minutes. Spoon the warm tomato compote over each steak and serve immediately.
Tip: Resting allows the juices to redistribute throughout the fish, keeping it moist and tender.
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