Search thousands of recipes reviewed by home cooks like you.

Pan Seared Tuna with Citrus-Herb Vinaigrette

Pan Seared Tuna with Citrus-Herb Vinaigrette

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
Ryan Nomura

Ryan Nomura

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  2. Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  3. Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  4. When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  5. Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  6. To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mrs. kosmos
8

mrs. kosmos

11/2/2010

I only made the fish and sauce and served over rice instead of making the salad. I liked it but hubby LOVED it. I did double the jalapeno (personal preference), and subbed onion for shallot.

Terry Tripp
6

Terry Tripp

3/13/2012

This recipe turned my non fish hubby into a fish guy! I followed the marinade and the dressing recipe to the tee... I made a garden salad with capers, bacon, Parmesan cheese and boiled eggs along with the veges! The dressing was the star of the show! I didn't have sushi grade tuna... but had tuna steaks... I just cooked them to med rare and they were perfect! Restaurant quality... Sure to impress at your next dinner party!

Terri
5

Terri

1/4/2012

Simply yummy. The flavor is amazing! I barely seared the tuna. I used sushi grade. My whole family loved it. Definitely a keeper. Thanks Ryan.

Similar recipes

ADVERTISEMENT