Let’s start the New Year with a delicious Pan Seared Tuna, you make at home or have it Chef prepared at La Pergola's in Millburn, NJ. Thank you, La Pergola, for sharing your recipe! https://lapergolanj.com/
INGREDIENTS
Tuna:
8 oz to 10 oz of fresh ahi grade tuna steak
Salt and pepper to taste
Vegetable oil for searing
1 tbs balsamic glaze to drizzle on seared plated tuna
Salad:
3 oz of fresh cherry tomatoes cut in half
½ of an oven roasted corn on the cob
1 cup of fresh arugula
1 radish sliced thin
Dressing:
1 lemon juice squeezed from one lemon
2 tbs of olive oil
1 pinch of salt and pepper
DIRECTIONS:
Mix all dressing ingredients and put aside. Place salad ingredients on a plate and add the dressing. Pad tuna dry on a cloth napkin and add salt and pepper to taste. Add vegetable oil and heat your skillet. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare. Cut the seared tuna into 2-inch strips and place over the salad. Drizzle with the balsamic glaze to finish and serve!