Seared Tuna with Salsa Verde


  • Large tuna filet or several smaller tuna steaks for seared tuna
  • 2 shallots or 1 onion
  • Lemon juice
  • Garlic
  • Sea salt
  • Black pepper
  • Olive oil
  • 1 bunch parsley
  • Optional: fresh parmesan cheese

Cooking Instructions:

  • Prepare the tuna by seasoning generously with salt and pepper.
  • Set aside.
  • Dice the shallots finely and soak them in about 2 Tbsp. lemon juice for about 15 minutes.
  • Mince the garlic or purée it with a mortar and pestle and add to the vinegar mixture.
  • Add a pinch of salt and black pepper and whisk in about 1/2 cup of olive oil, drizzling it in slowly.
  • Chop the parsley leaves finely and whisk them in.
  • If desired, place this sauce in a food processor or blender to purée.
  • For the tuna, preheat a heavy skillet over moderate heat for about 10 minutes.
  • Coat the tuna with olive oil.
  • Just before adding the fish to the pan, turn the heat up all the way and add a splash of oil.
  • Lay the tuna out in a single layer, and sear for 2-5 minutes on each side.
  • Allow enough cooking time for the fish to develop a deep brown crust, while remaining rare to very rare in the center.
  • To accomplish this, the pan must be extremely hot.
  • Serving Suggestions: Just before serving, add the chopped parsley to the sauce.
  • Taste for seasoning and adjust, if necessary.
  • Slice the tuna and serve over a salad, a bed of rice or noodles.
  • Drizzle the salsa verde overtop.
  • Optionally, top with freshly grated parmesan cheese.


  • 3-4

Calories Per Serving:

  • NA

Preparation Time:

  • 20 minutes


  • Easy
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