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Seared Tuna Steaks with Roasted Tomato Sauce |
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Serves: 4
Print this Recipe
(Atún Asada con Salsa de Jitomate Casera)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
La 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.
Basic Roasted Tomato Sauce
4 (6-ounce) tuna steaks, each about 3/4-inch thick
2 teaspoons olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper, or to taste
Freshly ground pepper, to taste
Lime wedges
Sprig of cilantro
1. 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.
2. 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.)
3. Reheat the sauce. Serve the tuna with a little sauce spooned over each serving. Garnish with lime wedges and cilantro sprigs. Pass the remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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