Skip to Content

close
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search
Dietary Concerns
 


SEARED TUNA WITH ESCABECHE OF PEAR TOMATOES
from "A Return to Cooking" by Eric Ripert and Michael Ruhlman

Prep: 20 minutes — Cook: 30 minutes, plus 1 hour marinating time

Serves 6
 A Return to Cooking
INGREDIENTS (CLICK TO BUY)

The Escabeche
1/2 cup extra virgin olive oil
1 onion, thinly sliced
1 head garlic, cloves separated, peeled, and thinly sliced
1 thyme sprig
1 bay leaf
One 1/4-inch slice of Scotch Bonnet or similar hot pepper
1/2 cup sherry vinegar
1 pint yellow pear tomatoes, halved*
1 pint red pear tomatoes, halved*

The Tuna
Four 8-ounce tuna steaks, 1 inch thick
Fine sea salt and freshly ground white pepper
1 1/2 tablespoons thyme leaves
2 tablespoons extra virgin olive oil

*FreshDirect Note: When pear tomatoes are not in season, we may substitute grape tomatoes or cherry tomatoes in this recipe.

Print Print recipe
PREPARATION

For the escabeche, heat 1/4 cup of the olive oil in a sauté pan over medium heat. When the oil is warm, add the onion, garlic, thyme, bay leaf, and hot pepper, season with salt and pepper, and cook until the onion slices are softened and nicely browned, about 10 minutes.
Deglaze the pan with the sherry vinegar, scraping up any browned bits on the bottom, raise the heat, and bring to a boil. Add the remaining 1/4 cup olive oil and return to a boil. Add the tomatoes and return to a boil. Take off the heat and let cool for 10 minutes, then season to taste with salt and pepper. Let stand at room temperature for at least an hour, or overnight in the refrigerator.
For the tuna, place two large nonstick sauté pans over high heat. Season each tuna steak on both sides with salt and pepper, sprinkle with about 1 teaspoon of the thyme leaves, drizzle with 1 1/2 teaspoons of the olive oil. When the pans are hot, place 2 steaks in each pan and sear, turning once, until golden brown, about 2 minutes per side. The tuna should still be rare in the center.
To serve, remove the thyme, bay leaf, and hot pepper and divide the escabeche equally among six plates. Slice the tuna steaks into 1/2-inch thick slices and fan 4 or 5 slices in the center of each plate. Serve immediately.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  White Onion, Large - $1.99/lb
 
 
  Thyme - $1.99/ea Save! 2 for $3
 bunch
 
  Habanero Peppers - $3.99/ea
 8-10ct
 
  Roland Sherry Cooking Wine - $2.59/ea
 12.9fl oz
 
  Wild Yellowfin Tuna Steak - $18.99/lb
 6 - 8 oz
 
  Grape Tomatoes - $2.99/ea
 approx. 10oz
 
  Grape Tomatoes - $2.99/ea
 approx. 10oz
 
  Spice Supreme Bay Leaves - $1.29/ea
 0.5oz
 
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.99/ea
 34fl oz
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  La Baleine Fine Sea Salt
This product is currently unavailable.
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
save recipe as list