EatSmarter exclusive recipe

Seared Tuna

in Pepper Crust with Leek and Olives

Recipe development: EAT SMARTER
Seared Tuna

Seared Tuna - Buttery-soft and spicy tuna with Mediterranean vegetables

40 min.


for 2 servings
2 teaspoons
1 teaspoon
11 ounces
Tuna (center piece)
1 stalk
Leek (about 375 grams)
2 ounces
Black olives (pitted)
3 sprigs
1 ½ tablespoons
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Kitchen utensils

1 Skillet, 1 Small skillet, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Slotted spatula

Preparation steps

Step 1/11
Seared Tuna preparation step 1

Crush black and white peppercorns in a mortar and put on a plate.

Step 2/11
Seared Tuna preparation step 2

Cut tuna lengthwise into 2 cylindrical pieces.

Step 3/11
Seared Tuna preparation step 3

Roll tuna pieces in peppercorns to coat.

Step 4/11
Seared Tuna preparation step 4

Cut leek diagonally into 1 cm (approximately 1/2-inch) slices.

Step 5/11
Seared Tuna preparation step 5

Carefully rinse leek slices in several changes of cold water, keeping rounds intact if possible. Remove and drain well.

Step 6/11
Seared Tuna preparation step 6

Peel the garlic and thinly slice. Coarsely chop the olives.

Step 7/11
Seared Tuna preparation step 7

Rinse the parsley, shake dry, pluck leaves and coarsely chop. Squeeze orange to yield 150 ml (approximately 2/3 cup) juice.

Step 8/11
Seared Tuna preparation step 8

Heat 1 tablespoon oil in a pan over medium heat. Cook leek and garlic, stirring frequently, until softened, 3 to 4 minutes.

Step 9/11
Seared Tuna preparation step 9

Add olives and orange juice and bring to a boil. Cover and cook until slightly reduced, about 3 minutes, then season with salt and pepper.

Step 10/11
Seared Tuna preparation step 10

Meanwhile, heat the remaining oil in a skillet. Cook the tuna loins until seared and golden, about 45 seconds per side.

Step 11/11
Seared Tuna preparation step 11

Combine parsley and leek mixture and arrange on a plate. Cut tuna into slices, arrange on top, and serve.