KELLEY: We found some beautiful yellowfin tuna at the local market and thought this would be a delicious, if relatively easy, dish to make. It came together in about 25 minutes total and was every bit as tasty as I'd hoped.
BARRY: Kelley has prepared tuna steaks several ways, including with a creamy caper sauce just last week. They were good, but I like this one. The basil, olive oil, tomatoes and olives go so well together and smothered all over a nice, well-cooked piece of fish, they're even better.
KELLEY: We served the dish with pasta and drizzled a little more olive oil over everything. Of course, the fresher the ingredients, the better the dish.
BARRY: It would work with a good salad, too. I'm ready for more.
Yellowfin Tuna with Herbs, Tomatoes, Olives and Onions
Yellowfin tuna with a sauce made from white wine, olives, cherry tomatoes and a lemon-induced olive oil is a delicious and easy-to-make dinner.2 yellowfin tuna steaks
12 San Marzano cherry tomatoes, halved
2 tablespoon fresh basil, chopped
1 tablespoon flat-leaf parsley, chopped
1 small white onion
1 cup dry white wine
1/2 cup black seedless olives
juice of 1 lemon
1/2 teaspoon dried oregano
1/2 tablespoon chopped garlic
2 tablespoons butter
1 tablespoon lemon-infused olive oil
Salt and pepper to taste
Add oil to a hot nonstick pan and sear tuna on both sides, leaving it nice and pink in the middle. Remove tuna and set aside.
In the same pan, butter, and sauté the onions. Add olives, garlic, wine and tomatoes. Stir. Let cook about 10-12 minutes, then add the basil, parsley oregano and butter. Place the tuna in the pan, covering with the sauce for another minute or two. Serve with pasta.