Name: Seared "marinated" Tuna with Black-Olive Vinaigrette
Yield: Makes 6 servings
Ingredients: 3 tablespoons fresh lemon juice; 1/2 cup plus 2 tablespoons olive oil; 1/4 cup purchased black-olive puree; 1 1-pound tail-end piece ahi tuna fillet; French green lentils; Chopped fresh chives

Seared "marinated" Tuna with Black-Olive VinaigretteVeron Skinner

(Thon Poêlé et "Mariné," Vinaigrette d'Olives Noires)

A sophisticated starter from chef Guy Savoy.

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons fresh lemon juice

1/2 cup plus 2 tablespoons olive oil

1/4 cup purchased black-olive puree

1 1-pound tail-end piece ahi tuna fillet

French green lentils

Chopped fresh chives

Preparation

Step 1
Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
Step 2
Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
Step 3
Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

TagsFrench European Olive Tuna Fish Seafood Starter Dinner Dairy Free Gluten Free Nut Free Keto Quick Easy 30 Minutes or Less 5 Ingredients or Fewer Weeknight Meals Sear Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes