Seared Tuna with Orange, Olive & Caper Vinaigrette

  • Seared Tuna with Orange, Olive & Caper Vinaigrette
By Jennifer Clair
Seared Tuna with Orange, Olive & Caper Vinaigrette
Serves: 4  

This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper.


  • ⅓ cup chopped Kalamata Olives
  • 2 cloves Garlic, finely minced
  • 2 large Oranges, segmented and cut into ½ inch pieces
  • 1 tablespoon chopped fresh Flat-leaf Parsley
  • Juice of ½ Lemon
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Capers
  • 2 tablespoons Dried Currants
  • ¼ cup Extra Virgin Olive Oil, plus more for tuna
  • 4 eight-ounce Tuna Steaks, about 1 inch thick
  • Kosher Salt & freshly ground Black Pepper


  • Combine all the ingredients except for the tuna in a small bowl, and let sit at room temperature for 30 minutes before serving.
  • Season the tuna steaks with salt and pepper. Heat the oil in a large skillet over medium-high heat. When the oil is hot (it will smoke slightly), add the tuna steaks.
  • Sear the tuna steaks for 1 to ½ minutes per side (less if the tuna steaks are thinner than 1 inch), until the outside is well-browned but the inside is still red.
  • Slice the tuna into ½-inch slices and serve with the compote drizzle over the top.


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