is the host of Food Trip with Todd English
and author of Cooking In Everyday English, The ABCs of Great Flavor at Home
. The chef/restaurateur makes a light but full-flavored dish out of tuna, which is low in fat and calories. "This dish is a classic recipe from my Olives restaurants," English says. "It's a combination of delicious and fresh Mediterranean flavors with my favorite tuna. An important tip when buying tuna—look for bright, freshly colored fish that smells like the sea. When cooking, make sure your pan is very hot so you get a beautiful seared crust while leaving the fish rare in the middle." English suggests pairing the dish with your favorite pinot noir for the perfect meal.
1/2 c. Kalamata olives, pitted and chopped
1/2 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tsp. shallots, chopped
2 tsp. fresh rosemary, chopped
2 tsp. fresh flat-leaf parsley, chopped
1 tsp. anchovy fillets, chopped
1 tsp. capers, drained and chopped
1 tsp. kosher salt, divided
1 1/4 lb. sushi-grade tuna loin
1/2 tsp. freshly ground black pepper
1 tbsp. extra-virgin olive oil
8 roasted tomatoes, halved
Stir together first 8 ingredients and 1/2 tsp. salt in a bowl until well blended. Sprinkle fish with pepper and remaining 1/2 tsp. salt. Cook in 1 tbsp. hot oil in a heavy sauté pan over high heat 1 minute on each side (rare) or to desired degree of doneness. Transfer fish to a plate, and let stand 3 minutes. Cut into 4 equal pieces. Divide roasted tomatoes among 4 individual serving plates. Top with fish, and drizzle with desired amount of vinaigrette. Reserve any remaining vinaigrette for another use.
Note: Vinaigrette may be made up to 1 day ahead and chilled until ready to serve. Serve at room temperature.
Makes 4 servings