Yellowfin Tuna with Heirloom Tomatoes and Oil-Cured Olive & Caper Salsa

From Alone in the Kitchen with an Eggplant

It is a collection of essays from various writers - highly rec'd the read.

Sent to me by: Kim Sauer of NYC

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Yellowfin Tuna with Heirloom Tomatoes and Oil-Cured Olive & Caper Salsa: Story by Erin Ergenbright; recipe by Morgan Brownlow.

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1-5 oz yellowfine tuna steak
Sea Salt and Cracked Pepper, to taste
2 Heirloom tomatoes (like Brandywine, Marvel Stripe or Cherokee)
1 1/2 oz oil-cured olives, pitted
1 1/2 tsp capers in salt, rinsed
1/4 bunch of basil leaves
1/2 lemon, zested and juiced
Pinch of red pepper flakes
1/4 cup extra-virgin olive oil

Season the tuna steak with sea salt and cracked pepper, then set aside.

Prepare the olive salsa by placing the olives, capers, lemon juice and zest, red pepper flakes, and olive oil in a small bowl. Mix well and set aside to let the flavors macerate. ( you may also put tomatoes in the salsa if you choose)

You may pan sear the tuna steak in a very hot skillet over hight heat with a splash ov olive oil until medium rarek, or grill the tuna steak over hot coals until medium rare. This takes about 3 minutes per side.

While the tuna is cooking, slice the tomatoes and place around plate. Season with a sprinkling of sea salt.

when the tuna reaches your desired degree of doneness, place on top of the slice tomatoes, then add the basil leaves to the salsa, mixing lightly.

Drizzle the salsa over the tuna steak and sliced tomatoes.

Note: I have made it with both Tuna and Swordfish - both are great.

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Thank you Kim