Seared Albacore Tuna with Feta, Olives, and Tomato

July 31, 2011

Seared Albacore Tuna with Feta, Olives, and Tomato

Varietal: Pinot Noir

Serves 4

This recipe comes from the culinary department at King Estate Winery in southern Oregon. It makes use of one of the Northwest’s best summertime catches—albacore tuna—in a Mediterranean-leaning sauce redolent with salty/tangy feta cheese, Roma tomatoes, kalamata olives, and fresh oregano. Pair it with the earthy/smoky/spicy flavors of your favorite Oregon Pinot Noir.

4 tablespoons olive oil

4 (6- to 7-ounce) albacore tuna steaks, rinsed, drained, and patted dry

Kosher salt

Freshly cracked black pepper

2 tablespoons chopped garlic

1 tablespoon minced shallots

1/2 pound fresh spinach leaves

1 tablespoon freshly squeezed lemon juice

8 plum tomatoes, cored and chopped

1 cup (about 6 ounces) kalamata olives, pitted and halved lengthwise

1/4 cup dry white wine

2 tablespoons fresh chopped oregano, or 2 teaspoons dried oregano, preferably Greek, crumbled

6 ounces feta cheese, crumbled

1. Preheat the oven to 400°F. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Sprinkle the tuna steaks lightly on both sides with salt and pepper.

2. When the oil just begins to smoke, place the fish in the skillet without crowding and cook for 1 to 2 minutes on each side. Place the tuna in the oven and cook 4 to 5 minutes (for medium rare), or to desired doneness.

3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and shallots and cook, stirring often, until the shallots are translucent but not browned, 2 to 3 minutes. Add the spinach a handful or two at a time, turning with kitchen tongs and adding more spinach as it cooks down, until all the spinach is lightly wilted. Season to taste with salt, pepper, and the lemon juice.

4. Divide the spinach among 4 warmed dinner plates. Remove the fish from the oven and arrange 1 tuna steak over each bed of spinach.

5. Working quickly, return the hot tuna skillet to the stove over medium-high heat and cook the plum tomatoes, stirring frequently, until the tomatoes begin to break down, 1 to 2 minutes. Add the olives, white wine, and oregano and cook, stirring occasionally, until the wine is reduced by half, 1 to 2 minutes.

6. Remove the pan from the heat and stir in the feta. Spoon the sauce around the tuna and serve immediately.

1 Comment »

  1. Just made this with fresh frozen albacore from the Oregon Coast and frozen tomatoes from the garden. Made this in 15 minutes! I will definitely make this again as we have more albacore in the freezer!

    Comment by Colleen — January 18, 2012 @ 8:25 pm

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