Seared Florida Tuna Steaks
with Mediterranean Relish and Herb Oil

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Florida Herb Oil:
1/4 cup fresh flat-leaf parsley
1/4 cup fresh basil
3 cloves fresh garlic, minced
1 teaspoon lemon zest
1/4 cup olive oil
Sea salt to taste
Freshly ground pepper to taste

4 (6-ounce) tuna steaks
1 cup kalamata olives, pitted, sliced
3 cloves fresh garlic, minced
1 cup grape tomatoes, halved
2 tablespoons capers, drained
1/4 cup fresh herbs (basil, Italian parsley), hand torn
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup crumbled feta cheese
Sea salt and freshly ground black pepper to taste

Cooking Directions:

1. For Florida Herb Oil: In a food processor or blender, add all ingredients. Blend to combine. Taste and adjust seasoning with salt and pepper. Set aside until ready to serve. (Can also be use as a bread dipping sauce.)
2. In a medium-sized mixing bowl combine olives, garlic, tomatoes, capers, herbs, lemon juice, olive oil and feta cheese. Lightly stir ingredients to combine. Taste and adjust seasoning with salt and pepper.
3. Preheat a medium-sized sauté pan over medium-high heat. Season both sides of the tuna steaks lightly with salt and pepper. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the tuna steaks to the sauté pan.
4. Cook tuna steaks to preferred doneness (tuna cooks very quickly, and is usually served rare). To serve tuna, slice each steak in half and plate them with even amounts of relish on top. Garnish tuna with a drizzle of the Herb Oil.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.