Cookwith

Name: Seared Tuna with Lemon Herb Salsa and Summer Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tuna steaks (5 oz each), about 1 inch thick; 1 tbsp olive oil, plus extra for brushing; 1 lemon (zest and juice); 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh basil, finely chopped; 1 tsp fresh rosemary, finely chopped; 1 small garlic clove, minced; 1 tsp capers, drained and chopped; 1/2 cup cherry tomatoes, halved; 1/2 cup zucchini, diced; 1/2 cup yellow squash, diced; 1/4 cup red onion, thinly sliced; Salt and freshly ground black pepper, to taste

Seared Tuna with Lemon Herb Salsa and Summer Vegetables

SpicedBagel0802

This recipe celebrates fresh summer flavors and the natural richness of tuna. Seared tuna is paired with a vibrant lemon herb salsa, bringing brightness and a Mediterranean flair. The quick sauté of seasonal vegetables adds color, texture, and a sweet-savory balance, while the capers in the salsa provide a briny kick. Layering these complementary flavors and using the salsa as a flavor bridge creates a harmonious, restaurant-worthy dish perfect for a sunny Illinois evening.

Ingredients

Instructions

Pat tuna steaks dry and season both sides with salt and pepper. Brush with a little olive oil.
Heat a large nonstick or cast iron skillet over medium-high heat until very hot.
Meanwhile, in a small bowl, combine 1 tbsp olive oil, lemon zest and juice, parsley, basil, rosemary, garlic, and chopped capers. Season with salt and pepper. Set aside; this is your salsa.
In another bowl, toss cherry tomatoes, zucchini, yellow squash, and red onion with a drizzle of olive oil, salt, and pepper.
Add vegetables to the hot pan. Sauté for 3-4 minutes until just tender and starting to brown. Remove from skillet and keep warm.
Increase heat to high. Sear the tuna steaks for about 1-2 minutes per side for rare (or 3 minutes for medium-rare), without moving them to ensure a nice crust.
Remove tuna from the skillet and let rest briefly. Slice across the grain into thick strips.
To serve, arrange the sautéed vegetables on a platter or plates. Fan sliced tuna over the top. Spoon the lemon herb salsa generously over the tuna. Garnish with extra herbs if desired.