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Seared Tuna With Sun-Dried Tomato & Jalapeño Preserves

Seared Tuna With Sun-Dried Tomato & Jalapeño Preserves

This seared tuna makes a striking, sophisticated main course. The spicy preserves are bursting with layers of flavors...

This is the Seared Tuna With Sun-Dried Tomato & Jalapeño Preserves dish from The New Kosher cookbook.

This seared tuna makes a striking, sophisticated main course. The spicy preserves are bursting with layers of flavors from the bold sun-dried tomatoes, the zesty basil, and the sharp garlic. I often prepare the preserves a day or two in advance and store them in the fridge. (I still make the same amount of preserves, however, as they always get devoured!) For less spicy preserves, remove and discard the seeds from the jalapeño. If you have more preserves than you need for this dish, they will keep in a tightly capped jar in the fridge for up to one week. Just be sure to serve them at room temperature, not straight out of the fridge.

Ingredients

  • 1/2 Cup drained oil-packed
  • 2 Cups fresh basil leaves
  • 1 Cup fresh mint leaves
  • 1 jalapeño chile, stemmed and halved lengthwise
  • 1 large clove garlic
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • Kosher salt, to taste
  • freshly ground pepper, to taste
  • 6 tuna steaks, about six ounces each, cut into two-by-four-inch pieces
  • 1 Tablespoon neutral-flavored oil, such as avocado, sunflower, or canola

Servings6

Calories Per Serving441

Folate equivalent (total)26µg6%

Riboflavin (B2)0.2mg13.7%


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Recipe Summary

  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic, minced
  • ½ teaspoon white sugar
  • 2 (12 ounce) monkfish tail fillets
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.

Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.

Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.


Watch the video: Seared Ahi Tuna with Spicy Mayo and Salad Recipe. Its Time to Eat Again (January 2022).