Seared Saffron Albacore Tuna with Fennel-Olive Tapenade

Name: Seared Saffron Albacore Tuna with Fennel-Olive Tapenade
Yield: SERVES 4 TO 6
Ingredients: 1 large clove garlic; Kosher salt; 1 tablespoon capers, coarsely chopped; 1 tablespoon champagne vinegar; 1 tablespoon freshly squeezed lemon juice; 1 medium shallot, minced; 1 anchovy fillet, minced; 1/4 teaspoon lightly packed saffron threads; 1/4 cup extra-virgin olive oil; 1/2 teaspoon chopped fresh thyme; 2 teaspoons roughly chopped fennel fronds or dill; 1/3 cup pitted oil-cured olives, coarsely chopped; 1/4 cup dry breadcrumbs; 1/4 teaspoon lightly packed saffron threads; Kosher salt; 1 3/4-pound piece Pacific albacore or tombo tuna, about 4 inches on each side; 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter

December 22, 2011

This entrée can easily be turned into a one-dish meal by serving it atop a bed of young escarole, sliced carrots, and shaved fennel—or any other hearty salad veggies—dressed with a little lemon juice and extra-virgin olive oil. This recipe will work well with other firm fish like swordfish.

Recipe notes

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