Seared Tuna With Sun-Dried Tomato & Jalapeño Preserves
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/2 cup drained oil-packed
  • 2 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 jalapeño chile, stemmed and halved lengthwise
  • 1 large clove garlic
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • 6 tuna steaks, about six ounces each,
cut into two-by-four-inch pieces
  • 1 tablespoon neutral-flavored oil, such as avocado, sunflower, or canola
Directions
  1. In a food processor, combine the sun-dried tomatoes, basil, mint, jalapeño, and garlic. Pulse until the ingredients are finely chopped. Add the olive oil, the vinegar, and a quarter teaspoon each of salt and pepper. Process for a few seconds to combine, adding more oil if needed to achieve a good consistency.
  2. Transfer the preserves to a bowl or glass jar and set aside.
  3. Season the tuna with salt and pepper. In a large sauté pan, heat the neutral-flavored oil over high heat. Working in batches to avoid crowding, add the tuna and sear, turning once, for one minute per side. Transfer to a cutting board and let rest for three minutes.
  4. Cut the tuna against the grain into thin slices. Arrange the tuna slices on a serving platter and drizzle with the preserves. Serve at room temperature.