Pecan-crusted Tuna Recipe

Preparation Steps

1. 1

   Prepare the Pickled Onions

   In a small bowl, combine thinly sliced red onion with equal parts vinegar and water, adding a pinch of salt. Let sit for 30 minutes.

2. 2

   Make the Balsamic Reduction

   In a saucepan, bring balsamic vinegar to a boil over medium heat. Reduce to a simmer and cook until thickened, about 20 minutes. Set aside.

3. 3

   Cook the Polenta

   In a pot, prepare the soft polenta according to package instructions. Stir in salt and a drizzle of olive oil for flavor. Keep warm.

4. 4

   Prepare the Prosciutto

   In a skillet, add a small amount of olive oil and fry the prosciutto until crispy. Remove and set aside on paper towels.

5. 5

   Crust the Tuna

   Season the tuna steaks with salt and black pepper. Press the chopped pecans onto both sides of the tuna to form a crust.

6. 6

   Cook the Tuna

   In the same skillet used for prosciutto, add a bit more olive oil and sear the tuna steaks for about 2-3 minutes per side, depending on desired doneness.

7. 7

   Assemble the Dish

   On a plate, spoon a portion of soft polenta, top with the pecan-crusted tuna, add arugula, crispy prosciutto, pickled onions, sliced strawberries, and a sprinkle of feta cheese. Drizzle with balsamic reduction before serving.