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Seared "marinated" Tuna with Black-Olive Vinaigrette

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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

  1. 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.

TagsFrenchEuropeanOliveTunaFishSeafoodStarterDinnerDairy FreeGluten FreeNut FreeKetoQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsSearBon Appétit
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