Seared Tuna with Dill-Green Onion Sauce
If you know me you know I love to work with tuna. I love the meaty taste and how versatile it is. You can dress it up with strong flavors and not lose the natural taste of fresh tuna.. This dish goes for strong flavors that shout SPRING.
As I do with many of my sauces, this one can be used in multiple ways. I have served it on a variety of grilled fish and grilled chicken. I have used it as a dip for both yuca and plantain chips, and I have even used it in a pasta salad.
4 tuna steaks, about 1/2 to 3/4 inch thick
3 large green onions
2 cloves of garlic
3 tablespoons fresh dill
1/4 cup of olive oil
2 tablespoons of red wine vinegar
1/2 tablespoon of lime juice
1/2 teaspoon of salt
1 teaspoon black pepper
Dust the tuna steaks with black pepper. Set them aside.
In a food processor pulse the green onions, garlic and dill to a paste. Combine the vinegar, oil, lime juice sugar and salt with the herb paste and emulsify of high. Set aside until needed.
Heat a nonstick skillet over medium. Sear the tuna for 2 minutes on each side to prepare the tuna to medium rare.
Stir the sauce to make sure it hasn't separated and spoon a small amount over the tuna.