Seared Spicy Tuna Steaks with Figs and Onion Marmalade
- 1 tablespoon thyme leaves Add to list
- 2 tablespoons crushed fennel seeds Add to list
- 1/3 cup extra virgin olive oil, plus extra for drizzling Add to list
- 1 teaspoon red pepper flakes Add to list
- 1 teaspoon salt Add to list
- 4 (6-ounce) tuna steaks Add to list
For the garnish
Place thyme, fennel seeds, olive oil, red pepper flakes and salt in a bowl and blend well. Coat tuna steaks with the mixture, pressing it into the flesh. Wrap each filet tightly in plastic wrap and refrigerate for 2 hours or up to overnight.
Preheat your grill to high and sear tuna for 3 to 4 minutes on each side or until the inside temperature is 140º F. (It will cook 5 degrees more after you remove it from the heat.) Don't overcook the tuna. You also may do this in a heavy sauté pan over medium-high heat using a little peanut or vegetable oil.
Place tuna on a serving platter. Drizzle with olive oil and lemon juice if you like. Scatter garnish ingredients over fish and accompany the platter with the Caramelized Onion Marmalade.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.