Pan Seared Tuna with Citrus-Herb Vinaigrette

Pan Seared Tuna with Citrus-Herb Vinaigrette

Ryan Nomura 37

"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."
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1 h servings 696 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 al...

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.

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.

OMG, this is the best salad recipe ever. The dressing is mouth-wateringly delicious. I served the veggies on garden salad greens and topped it with sockeye salmon (cooked on the bbq) instead of ...

The vinaigrette was delicious, and went great with the tuna. I wasn't fond of the chervil, my wife however, loved it.