Seared Tuna Bites Recipe
User Reviews
5
Seared Tuna Bites Recipe
Description
This recipe involves making a tapenade by finely chopping Manzanilla olives, capers, and anchovies, then blending them with sherry vinegar, lemon juice, thyme, and basil for a savory, slightly tangy topping. The tuna is seasoned with salt and pepper, then seared in very hot olive oil for about 1.5 minutes per side to create a browned exterior while keeping the inside rare and moist.
The seared tuna is sliced into small pieces and placed on cucumber slices, each topped with tapenade and garnished with basil leaves and additional black pepper. The cool cucumber provides a crisp contrast to the tender tuna and rich tapenade, creating a balanced bite-sized dish.
These bites can be prepared a few hours ahead and refrigerated. The choice of Manzanilla olives adds buttery flavor to the tapenade; alternatives should be pitted and finely chopped.
Ingredients
Tapenade
- 10 Manzanilla olives finely chopped
- 1 teaspoon capers minced
- 1 teaspoon lemon juice
- 1 teaspoon sherry vinegar
- ¼ teaspoon thyme fresh
- 2 anchovy fillet minced
- 3 basil minced, leaves
Seared Tuna Bites
- 6 ounces Pacific Albacore tuna steak sushi-grade
- ½ teaspoon black pepper
- ¼ teaspoon salt sea salt
- 1 teaspoon olive oil
- 12 cucumber slices
- basil to garnish, small basil leaves
- black pepper to garnish, small basil leaves
Instructions
- To make the tapenade, mix the olives, capers, lemon juice, sherry vinegar, thyme, anchovies, and minced basil in a small bowl.
- Place a cast iron pan over high heat and let it heat until VERY hot.
- While the pan is heating, season both sides of the tuna with pepper and salt. Just before adding the tuna to the pan, pour the oil into the center of the pan and place the tuna on top. Sear for 1 ½ minutes then flip over and sear for 1 ½ minutes more. Remove from the pan, let cool slightly, then slice into 12 pieces.
- Place one piece of tuna on top of each cucumber slice, top with some tapenade, a little basil leaf, and some black pepper.
Notes
- If Manzanilla olives are unavailable, use a buttery green olive variety, removing any pits before chopping.
- If sherry vinegar is not on hand, apple cider or champagne vinegar can substitute in the tapenade.
- Seared tuna bites can be assembled a few hours ahead and stored in the refrigerator until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 1 seared tuna tapenade bite | |
| Calories | 29kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 111mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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