Tuna Mignon with Tomato Sherry Vinaigrette
Elevate your dinner table with this Tuna Mignon with Tomato Sherry Vinaigrette, a gourmet yet approachable recipe that’s perfect for seafood lovers. Tender, perfectly seared tuna steaks are seasoned simply with olive oil, salt, and pepper, allowing their natural flavor to shine. The dish is crowned with a vibrant tomato sherry vinaigrette featuring sweet cherry tomatoes, tangy sherry vinegar, and a touch of honey, all balanced by the savory depth of Dijon mustard and a sprinkle of fresh parsley. Ready in just 25 minutes, this recipe combines elegance with efficiency, making it an ideal choice for both weeknight meals and special occasions. Serve it with a crisp side salad or roasted vegetables for a restaurant-quality meal right at home. Keywords: seared tuna, tomato sherry vinaigrette, gourmet seafood recipe, quick dinner ideas.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 pieces Tuna steaks (about 6 ounces each)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Cherry tomatoes (halved)
- 1 tablespoon Shallot (minced)
- 3 tablespoons Sherry vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
Instructions
Pat the tuna steaks dry with paper towels. Rub each steak with 1/2 tablespoon olive oil and season evenly with salt and freshly ground black pepper.
Heat a large non-stick skillet over medium-high heat. Add 2 tablespoons olive oil to the pan. Once the oil is shimmering, sear the tuna steaks for 2 minutes on each side for medium-rare doneness. Cook longer if desired. Remove from the pan and let rest while preparing the vinaigrette.
In the same skillet, lower the heat to medium and add the halved cherry tomatoes. Cook for 2-3 minutes, stirring occasionally, until they soften slightly and release some of their juices.
Remove the tomatoes from the skillet and transfer them to a small bowl.
In a separate small bowl, whisk together the sherry vinegar, honey, Dijon mustard, and minced shallot. Gradually drizzle in the remaining 2 tablespoons of olive oil while whisking to create a smooth vinaigrette.
Add the cooked tomatoes and chopped parsley to the vinaigrette, stirring gently to combine.
Plate the seared tuna steaks and spoon the tomato sherry vinaigrette over the top. Serve immediately and enjoy this elegant dish.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
