READY IN 1 hr

Pan Seared Tuna with Citrus-Herb Vinaigrette

Read Reviews (5)

"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." — Ryan Nomura

Directions

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.
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.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 40 mins
COOK 20 mins
READY IN 1 hr

Reviews More Reviews

Nov 02, 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.

—mrs. kosmos

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Mar 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!

—Terry Tripp

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5 Ratings

Jan 04, 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.

—Terri

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Aug 12, 2011

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 tuna. I included young garden potatoes in with the carrots, beans and cherry tomatoes and I served garden cucumber slices on the side. I will definitely be making this one again and again.

—eat2ride

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Feb 07, 2012

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

—BOOMN4X4

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Nutrition

Calories
696 kcal
35%

Carbohydrates
21.7 g
7%

Cholesterol
77 mg
26%

Fat
49.4 g
76%

Fiber
3.7 g
15%

Protein
42.8 g
86%

Sodium
635 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pan Seared Tuna with Citrus-Herb Vinaigrette

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 696
Calories from Fat: 444

% Daily Value *
Total Fat 49.4g 76 %
Saturated Fat 6.9g 34 %
Cholesterol 77mg 26 %
Sodium 635mg 25 %
** Potassium 1326mg 37 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 3.7g 15 %
Protein 42.8g 86 %
** Sugars 8.7g
** Vitamin A 134 %
** Vitamin C 52 %
** Calcium 15 %
** Iron 39 %
** Thiamin 79 %
** Niacin 196 %
** Vitamin B6 110 %
** Magnesium 40 %
** Folate 28 %

* 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.