Seared Tuna Steaks with Roasted Tomato Sauce
Atún Asada con Salsa de Jitomate CaseraLa Capilla, an elegant restaurant in San Miguel de Allende turns out intriguing nueva cocina dishes and continental dishes as well. For this dish, the tuna was firm, fresh, and perfectly cooked. Tuna is best when cooked until both sides are seared and the inside is still pink and tender. You can cook it longer, but the tuna will be dryer and less flavorful. The tomato sauce can be made ahead and reheated.
Ingrediënten
Makes 4 servings
- Basic Roasted Tomato Sauce
- 4 tuna steaks each about 3⁄4-inch thick
- 2 teaspoons olive oil
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
- Lime wedges
- Cilantro sprigs
Instructies
- Prepare the tomato sauce.
- Reserve in the pan off heat, or if made ahead, transfer to a covered container and refrigerate for up to 3 days.
- Brush the tuna with oil and season with salt and pepper.
- Heat a stovetop grill pan or a nonstick skillet over medium-high heat.
- Cook the fish about 3 minutes per side or until it is lightly browned on the outside and until barely pink inside.
- (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.
- )
- Reheat the sauce.
- Serve the tuna with a little sauce spooned over each serving.
- Garnish with lime wedges and cilantro sprigs.
Notes / Tips / Wine Advice:
Pass the remaining sauce at the table.
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