No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Seared Tuna with Tomatoes and Basil

  • Prep:
  • Total Time:
  • Servings: 4
Seared Tuna with Tomatoes and Basil


Source: Martha Stewart Living, July Summer 2003


  • 5 tablespoons olive oil
  • 1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
  • Coarse salt and freshly ground pepper
  • 1 onion, chopped (about 1 cup)
  • 2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
  • 1/2 cup dry white wine, or water
  • 3 sprigs fresh basil leaves, roughly chopped


  1. In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.

  2. Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

Reviews (0)

Related Topics