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Seared Pepper-crusted Tuna with Tomatoes and Balsamic Glaze

1/3 c Balsamic vinegar
1 Branch fresh rosemary
4 Fresh tuna fillets; about 5 ounces each
Coarse-ground black pepper
2 tb Olive oil
1/2 Lemon
1 lg Tomato; diced
Salt to taste


Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes. Set aside. Pat tuna dry and press light coat of pepper onto both sides of each fillet. Heat 1 tablespoon of the oil in large non-stick skillet over high heat. Add tuna and sear well on both sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on taste. Squeeze lemon over and remove from heat. While fish is cooking, mince remaining rosemary. Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste. Place tuna on serving plates. Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or at room temperature.


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