Tasty tuna that sizzles with intense flavor! Chef Elizabeth describes it as a marriage between Italian and Mexican influence, with the Veracruz sauce bringing together zesty tomato chunks with fresh olives and luscious feta. It’s a feast in just a few! Watch how it’s prepared here.
Heat a large empty skillet over medium high heat about 5 minutes, until quite hot. Rub Tuna steaks with half of the grapeseed oil and Adams Sear ‘n Crust. Add the rest of the oil to the hot skillet and pan sear tuna for 2-3 minutes each side or until it reaches desired doneness. Rare to medium rare is usually best for tuna steaks. While fish is cooking, heat Veracruz sauce gently in a small saucepan over medium heat just until warm. When fish is cooked, remove from pan, pour sauce on the top and garnish with an assortment of chopped olives and crumbled feta cheese from the olive bar if desired.
Optional Garnish: assorted olives & feta cheese (from the olive bar)
*Can also substitute chicken, shrimp or pork.
- 1.5 pounds Tuna Steaks
- 1 tablespoon Adams Reserve Garlic & Peppercorn Sear’n Crust
- 2 tablespoons Ottavio Grapeseed Oil
- ¾ cup Cookwell & Company Veracruz Sauce