Seared Tuna Steaks with Lemon and Parsley Vinaigrette


The juice of one lemon, about ¼ cup

Salt and black pepper

6 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Gremolata, Lemon, Garlic, or a Combination

2 Tbsp finely chopped flat-leaf (Italian) parsley

4 1” thick tuna steaks, about ½-1 lb each, patted dry


For the Vinaigrette:

Mix the lemon juice, salt, pepper, and 4 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice, then stir in the chopped parsley. Taste, and if the vinaigrette is a little too tart, add a little more Olive Oil.

For the Tuna Steaks:

Heat the remaining 2 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice in a large non-stick skillet such as cast iron. When the oil shimmers, place the tuna steaks in the pan and cook them over high heat for less than 1 minute. Turn them over and repeat.

To test for doneness, cut into one of the steaks with a pointed knife; the time needed depends on the thickness of the tuna steak.

NOTE: The tuna should be uncooked and red on the inside. If you prefer the tuna less rate, cook it only a little bit longer. Overcooked tuna tastes like cardboard!

Serve the tuna with the dressing poured over it.

Submitted by Barb L.