Tuscan Rubbed Seared Tuna with Tomato Chutney Sauce

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If you hear the word tuna and think of a can then you are totally missing out on what tuna is and should be. Tuna has a rich flavor and a firm, flaky and tender texture. Sashimi is the highest and freshest quality.

Serves 4

Ingredients:

  • 1 1/2 pounds sashimi quality tuna steaks
  • 1 tablespoon Tuscan Rub, See recipe

    Tomato Chutney Sauce

  • 2 tablespoons tomato paste
  • 1 pound ripe tomatoes, peeled and chopped
  • 1/2 cup red wine
  • 1 medium white onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh Italian flat leaf parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon parmesan cheese, grated
  • salt and pepper, to taste

    Tuscan Rub

  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried red chilies flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper

    Instructions

    Mix all ingredients for Tuscan rub together. The rub will keep in freezer for up to 6 months.

    Coat tuna steaks evenly with dry rub. Set aside.

    Meanwhile make tomato chutney. Heat 2 tablespoons of olive oil on medium high heat. Sauté onions and red pepper until onion is translucent. Add garlic and cook additional 1-2 minutes. Add tomatoes, wine and tomato paste and stir until tomato paste is well blended.

    Cook on medium heat for 20 minutes or until reduced by 1/2. Reduce heat and add remaining olive oil, basil, parsley and parmesan cheese. Salt and pepper to taste. Cook on low for additional 5 minutes.
    Sauce can be made in advance and refrigerated for up to 3 days.

    In a nonstick sauté pan, heat the olive oil and when hot sear the tuna for 2 minutes on each side for medium rare.

    Serve tuna steaks with tomato chutney. Garnish with additional parsley.