Seared Tuna ‘acqua Pazza’ Recipe
albacore tuna, cherry tomatoes, Castelvetrano olives, fennel, baby potatoes, chilies, crispy flatbread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Ingredients
Wash and prepare all ingredients. Halve the baby potatoes, slice the fennel, and chop the chilies.
- 2
Cook Potatoes
In a pot of salted boiling water, cook the baby potatoes for about 10 minutes or until tender. Drain and set aside.
- 3
Sear Tuna
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the tuna steaks with salt and pepper, then sear for about 2-3 minutes on each side, until cooked to your liking. Remove from the skillet and set aside.
- 4
Prepare Sauce
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced fennel, cherry tomatoes, Castelvetrano olives, and chilies. Sauté for 5-7 minutes until the tomatoes start to soften and release their juices.
- 5
Combine and Serve
Add the cooked baby potatoes to the skillet and gently toss to combine. Place the seared tuna on top and garnish with fresh basil. Serve with crispy flatbread on the side.
