Seared Tuna & Fra Diavolo Salsa
#40202 - Indian Ridge Tuna Steaks, cut to desired size
#88214 - 1# Roma Tomatoes, seeds removed and chopped
#68238 - 1 tablespoon Oregano
#68266 - 1 tablespoon Crushed Red Pepper
#88412 - 2 tablespoons Parsley, chopped
#00000 - 1 fl oz White Wine
#88229 - 2 tablespoons Basil Leaves
#30173 - 2 tablespoons Extra Virgin Olive Oil
#56104 - 2 tablespoons Balsamic Vinegar
#92205 - ¾ oz Powdered Sugar
- Season the tuna steaks with salt and pepper and place in the refrigerator for a minimum of two hours.
- Combine all the ingredients for the salsa into a bowl, season then cover and set aside to allow the flavors to infuse.
- To cook tuna – preheat a lightly oiled griddle over a high heat and when very hot, cook for 3-4 minutes on each side or until pink in the middle.
- Serve with Fra Diavolo Salsa
Recipe sourced from Great Menus Start Here