Seared Tuna Bruschetta Recipe

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Photos of seared tuna on friends' Facebook pages never fail to heighten my craving for this tasty fish recipe. The last time I had seared tuna was more than six months ago in a sushi bar in San Jose, California. Then after seeing another FB friend post a photo of some kind of fish bruschetta, I thought I'd make this recipe -- a seared tuna bruschetta. It was the perfect lunch for a lazy Sunday; but with the leftovers, I'm sure I will be having more later in the week perhaps as appetizer.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.48 view details

Directions

  1. Season tuna steak with salt and cayenne pepper.
  2. Heat 2 tbsps Olive oil and butter in a skillet.
  3. Add peppercorn and cook for about 2 minutes.
  4. Add tuna and cook (sear) either side, about 1 1/2 minutes each. Remove from heat and set aside.
  5. In the same skillet, heat 2 tbsps Olive oil.
  6. Add garlic and cook until browned.
  7. Add onions and cook until translucent.
  8. Add bell pepper and tomatoes and stir fry for 2 minutes.
  9. Remove from heat and set aside.
  10. Heat the remaining Olive oil and toast the sourdough slices on either side, one at a time. (Add oil as needed.)
  11. Place toasted bread on a serving plate.
  12. Top each slice with tomato and bell pepper mixture.
  13. Finally, slice the seared tuna and divide among the 4 slices.
  14. Add Sriracha mayo and enjoy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 119g
Recipe makes 4 servings
Calories 223  
Calories from Fat 25 11%
Total Fat 2.87g 4%
Saturated Fat 1.25g 5%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 1023mg 43%
Potassium 236mg 7%
Total Carbs 41.6g 11%
Dietary Fiber 3.0g 10%
Sugars 3.6g 2%
Protein 8.72g 14%
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