Pan-Seared Tuna on Greens

Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Servings: 6
  • 3 tbsp Filippo Berio Olive Oil, divided
  • Salt
  • 1 bag (10 oz) mixed leafy greens
  • 1 carrot, thinly sliced
  • 1 1/2 to 2 lb tuna steaks
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1/2 cup currants
  • Freshly ground pepper
      • In large bowl, combine 1 tbsp olive oil and pinch of salt. Add greens and carrot; toss well. Divide evenly among dinner plates. Set aside.
      • Cut tuna into equal portions.
      • Season fish lightly with salt on both sides.
      • Heat remaining olive oil in large skillet set over high heat; cook for 2 to 4 minutes on each side or until browned and cooked to desired doneness. Add vinegar, water and currants to skillet; season with salt and pepper to taste. Bring to boil.
      • Place tuna on greens; spoon sauce over top.



      • Use vegetable or chicken broth instead of water.
      • If necessary, cut the tuna steaks in half to create equal portions.


      Recipe Provided by Chef Sharon Sanders



    30 Mins or Less

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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