Seared Spicy Tuna Steaks with Figs and Onion Marmalade
Serves: 4
Ingredients
PreparationIngredients
- 1 tablespoon thyme leaves Add to list
- 2 tablespoon crushed fennel seeds Add to list
- 1/3 cup extra-virgin olive oil Add to list
- 1 teaspoon red pepper flakes Add to list
- 1 teaspoon salt Add to list
- Four 6-ounce tuna steaks Add to list
For the garnish
- Chopped dried figs Add to list
- Capers Add to list
- Assorted olives Add to list
- Chopped parsley Add to list
- Caramelized Onion Marmalade Add to list
Preparation
Place the thyme, fennel seeds, olive oil, red pepper flakes and salt in a bowl and blend well. Coat the 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 the tuna for about 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 the tuna on a serving platter. Drizzle with extra-virgin olive oil and lemon juice if you like. Scatter the garnish ingredients over the 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.
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