Seared Tuna with Balsamic Tomatoes


5 Tbsp. extra virgin olive oil, divided
3 Tbsp. BARENGO Balsamic Vinegar, divided
2 cloves garlic, minced 
4-5 plum tomatoes (10-12 oz.), diced 
1/3 cup ripe olives, cut into halves
1/2 tsp. salt
4 tuna steaks (4-6 oz. each)


In a small serving bowl, stir together 4 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, half the minced garlic, and all the tomatoes, olives and salt. Set aside. 

Place tuna on a large plate. Combine remaining 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar and garlic. Brush over both sides of tuna. Season with salt and pepper, as desired. 

Cook over medium-high heat in a large skillet until browned on both sides and cooked as desired. To serve, spoon balsamic tomatoes over tuna.

Makes 4 servings. 


Per serving (4 oz. tuna steaks): 360 calories, 30g protein, 7g carb, 24g fat (4g sat. fat), 45mg chol, 470mg sodium, 1g fiber

Seared Tuna with Balsamic Tomatoes
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