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Restaurants›The Bottle›Pan Seared Gulf Yellowfin Tuna, Fl Recipe

Pan Seared Gulf Yellowfin Tuna, Fl Recipe

Inspired by The Bottle

Time1h

Serves2

Puttanesca Relish, Forbidden Rice, Green Beans

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Ingredients

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Tuna

2 pieces Gulf Yellowfin Tuna Steaks

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs ReaLemon lemon juice

Puttanesca Relish

2 tbs olive oil

3 cloves Garlic, minced

1 cup Canned Diced Tomatoes

1 tbs Kalamata Olives, pitted and chopped

1 tbs Capers, rinsed

1 tsp Red pepper flakes

2 tbs Fresh parsley, chopped

Forbidden Rice

1 cup forbidden rice

2 cups Water

Green Beans

2 cups Green Beans, trimmed

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Tuna Preparation

1

Season the Tuna

Rub the Gulf Yellowfin Tuna steaks with olive oil, salt, and black pepper. Drizzle lemon juice over the top.

2

Pan-Sear the Tuna

Heat a skillet over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side for medium-rare, or longer if desired. Remove from heat and let rest.

Puttanesca Relish Preparation

3

Sauté Garlic

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

4

Add Tomatoes and Olives

Stir in diced tomatoes, kalamata olives, capers, and red pepper flakes. Simmer for about 10 minutes until slightly thickened.

5

Finish the Relish

Remove from heat and stir in fresh parsley. Set aside.

Forbidden Rice Preparation

6

Cook the Rice

In a saucepan, bring 2 cups of water to a boil. Add the forbidden rice, reduce to a simmer, cover, and cook for about 30-35 minutes until tender. Fluff with a fork.

Green Beans Preparation

7

Cook the Green Beans

In a pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and toss with olive oil, salt, and pepper.