SEARED TUNA WITH SHRIMP, TOMATO AND FENNEL

SEARED TUNA WITH SHRIMP, TOMATO AND FENNEL image

Yield Makes 4 servings

Number Of Ingredients 13

2 T extra-virgin olive oil
1 medium onion, chopped
1 bulb fennel, chopped
3 large cloves garlic, minced
1 28oz can whole tomatoes, drained and chopped, juice reserved
3 sprigs thyme
1 bay leaf
4 6oz tuna steaks, 1 1/2" thick
1 lb medium shrimp, shelled
2 T chopped flat-leaf parsley, plus additional for garnish
2 T chopped fresh basil
kosher salt
fresh-ground pepper

Steps:

Heat 1 T olive oil over medium-high heat in a large skillet until shimmering, about three minutes. Add the onion and fennel, lower the heat to medium, and saute until tender, about 7 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the tomatoes, thyme sprigs, bay leaf and half the reserved juice and simmer, partially covered, until thickened, about 15 minutes. Add the remaining tomato juice if the mixture seems too thick. Add the shrimp, parsley and basil to the tomato mixture and lower the heat so the sauce is just simmering. Cover. When the tuna is done the shrimp will be just cooked. Rub the tuna steaks with the remaining olive oil and sprinkle both sides with salt and pepper. Heat a large non-stick skillet over medium-high heat three minutes. Add the tuna steaks to the hot skillet and sear for 3 minutes. Flip the tuna steaks, turn off the heat, and sear three minutes on the other side, longer if you prefer your tuna less raw. Season the sauce with salt and pepper and remove the thyme stems and bay leaf. Place one tuna steak on each of four plates and cover with 1/4 of the tomato and shrimp mixture. Sprinkle with the additional parsley.