Best 3 Seared Tuna With Olive Tapenade Vinaigrette And Arugula Recipes

Indulge in a culinary journey with our delectable seared tuna recipe, where the flavors of the sea and garden harmoniously intertwine. This dish tantalizes the taste buds with its perfectly seared tuna steak, complemented by a vibrant olive tapenade vinaigrette and a bed of peppery arugula. The olive tapenade, a classic Mediterranean condiment, adds a savory and briny touch, while the vinaigrette, crafted with a blend of olive oil, lemon juice, and herbs, elevates the dish with a refreshing acidity. The arugula, with its slightly bitter notes, provides a delightful contrast to the richness of the tuna and the tangy vinaigrette. Prepare to embark on a taste sensation with this delightful seared tuna dish, where every bite promises a burst of Mediterranean flavors.

Here are our top 3 tried and tested recipes!

SEARED SESAME COATED TUNA OVER ARUGULA SALAD

Seared Sesame Coated Tuna Over Arugula Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

Two (6 to 8 ounce) fresh tuna steaks
1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar
1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper
4 cups washed arugula mixed with washed Boston lettuce leaves
1/4 cup vinaigrette made with mustard

Steps:

Preheat oven to 400 degrees.
Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE

Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 head fennel
2 pink radishes
1 stalk celery
2 scallions
2 asparagus spears
1 cup soy sauce
1 minced clove garlic
1 teaspoon crushed black pepper
8 ounce yellowfin tuna
3 tablespoons black olive puree
3 tablespoons basil puree
Juice of 2 lemons
3 tablespoons virgin olive oil

Steps:

Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA

Seared Tuna on Fettuccine with Green Olives and Arugula image

Categories Fish Leafy Green Olive Pasta Quick & Easy Dinner Seafood Tuna Arugula Summer Noodle Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

12 ounces fettuccine
1 cup green olive bruschetta spread from jar (about 8 ounces)
6 tablespoons olive oil, divided
4 teaspoons grated lemon peel, divided
4 teaspoons fresh lemon juice
1 5-ounce package baby arugula
2 12-ounce tuna steaks, each about 1 inch thick
4 teaspoons chopped fresh marjoram

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

Tips:

Choose high-quality tuna steaks: Look for steaks that are bright red and have a firm texture. Avoid steaks that are brown or have any signs of spoilage.
Sear the tuna steaks over high heat: This will create a nice crust and help to keep the fish moist and flavorful.
Do not overcook the tuna steaks: Tuna is a delicate fish and can easily become dry and tough if it is overcooked. Cook the steaks for no more than 2-3 minutes per side, or until they are cooked to your desired doneness.
Make the olive tapenade vinaigrette ahead of time: This will allow the flavors to meld and develop. You can store the vinaigrette in the refrigerator for up to 3 days.
Use a variety of greens for the salad: Arugula, spinach, and mixed greens all work well. You can also add some chopped fresh herbs, such as basil or parsley.
Serve the seared tuna steaks immediately: They are best enjoyed when they are hot and fresh off the grill.

Conclusion:

This recipe for seared tuna with olive tapenade vinaigrette and arugula is a delicious and healthy meal that is perfect for a light lunch or dinner. The tuna is cooked to perfection and the olive tapenade vinaigrette adds a flavorful and tangy touch. The arugula salad is a refreshing and light accompaniment to the tuna. This recipe is sure to please even the most discerning palate.