Seared Tuna with Roasted Tomatoes & Olives

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.
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Seared Tuna with Roasted Tomatoes & Olives recipe

Seared Tuna with Roasted Tomatoes & Olives

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 6 cups heirloom cherry tomatoes (about 2 lb)
  • 6 cloves garlic, peeled
  • 2 tbsp olive oil, divided
  • ½ tsp each sea salt and ground black pepper, divided
  • 3 zucchini, halved lengthwise then cut into ½-inch-thick slices
  • ¾ cup pitted and halved Kalamata olives
  • 4 6-oz ahi or yellowfin tuna steaks, about 1 inch thick
  • ¼ cup torn fresh basil

Preparation

1. Position racks in top and bottom thirds of oven; preheat to 375°F. On a large a parchment-lined baking sheet, toss tomatoes, garlic and ½ tbsp oil. Sprinkle with ⅛ tsp each salt and pepper. On a second large parchment-lined baking sheet, add zucchini and toss with 1 tbsp oil and ⅛ tsp each salt and pepper. Roast sheets on top and bottom racks, switching and rotating halfway through, 25 to 30 minutes, until garlic is softened and tomatoes begin to split and break down and zucchini is golden.

2. Set zucchini aside; cover to keep warm. Sprinkle olives over tomato mixture; bake for 5 minutes more. Using a fork, mash tomatoes with garlic. Cover to keep warm.

3. Meanwhile, heat a cast-iron grill pan on medium-high. Brush tuna on both sides with remaining ½ tbsp oil and sprinkle with remaining ¼ tsp each salt and pepper. Sear tuna, flipping once, until browned on both sides and cooked to desired doneness in center; 3 to 4 minutes total for rare or 4 to 5 minutes total for medium-rare. Slice tuna.

4. Set aside about one-third of zucchini for Cauliflower-Crust Pizza with Tomatoes & Zucchini. Place ¼ cup tomato mixture on each of 4 plates. Divide remaining zucchini among plates. Top with tuna and sprinkle with basil. Set aside remaining tomato mixture for Cauliflower-Crust Pizza with Tomatoes & Zucchini. Refrigerate in an airtight container for up to 2 days.

Nutrition Information

  • Serving Size: 6 oz tuna and ¼ cup tomato mixture
  • Calories: 291
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 67 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 43 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 454 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 1 g