|Pan-Seared Tuna with Tomato & Olive Relish |
and Green Tomato Pickles
On the first night of this series I gave you a wonderful salad recipe. On the second night, I brought you a great brunch idea for green tomatoes. Now I am mixing it up with a colorful blend of red, yellow and green tomatoes in this super easy, economical and healthy main course.
It's pan-seared tuna, finished in the oven, topped with a warm tomato and olive relish. And it's served with my easy Green Tomato "Pickles."
The pickles are a zesty take on fried green tomatoes. They work well with the tuna recipe but they also go great with oven-fried catfish for a wonderful Southern style supper.
Ready, set, here we go!
For the Green Tomato Pickles:
8 slices green tomatoes
2 eggs, beaten
1/2 cup seasoned Panko bread crumbs, divided
2 teaspoon dried dill weed, divided
3 tablespoons apple cider vinegar, one tablespoon divided
For the relish:
1 yellow tomatoes, seeded and chopped
1 vine-ripened red tomatoes, seeded and chopped
two tablespoons pitted Greek olives, chopped
1 clove garlic, chopped
1 teaspoon capers; do not rinse
1/2 teaspoon Worcestershire Sauce
Pinch or two crushed red pepper, to taste
2 tablespoons Extra Virgin olive oil
1 tablespoon fresh oregano, chopped
For the fish:
4 boneless, skinless tuna steaks (6 ounces each)
Course sea salt, to taste
Fresh black pepper, to taste
Other: Cooking spray; fresh parsley, chopped
Preheat oven to 400 degrees.
Spray baking dish with cooking spray.
Dip tomato slices in egg (both sides). Place slices in baking dish.
Top each slice with an equal amount of the Panko bread crumbs and dill weed.
Spray tops of tomatoes with more cooking spray to help brown up the topping.
Pour two tablespoons of the apple cider vinegar around tomatoes.
Bake for 20 minutes.
Remove from oven. Add remaining tablespoon of vinegar around the tomatoes. Cover with tin foil to keep warm. The tomatoes will absorb the vinegar.
Meanwhile... back a the ranch... ;.)
Generously salt and pepper tuna steaks.
Mix all ingredients together for the relish except for the oregano. Set aside.
Sprinkle tuna generously with salt and pepper. Press into the flesh of the fish.
Heat cast iron or heavy skillet over high heat. The pan needs to be oven-safe.
Note: Spray skillet with cooking spray if needed.
Sear tuna on one side. Turn. Top with 1/4 of the relish.
Transfer pan to hot oven. Bake for three minutes for medium, or five minutes for well done.
Top tuna with fresh herbs.
Tip: Have left over green tomato? Chop it up and scramble with eggs and cheese along side ham or bacon. Delicious!