Seared Spicy Tuna Steaks with Figs and Onion Marmalade | PCC Natural Markets

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Seared Spicy Tuna Steaks with Figs and Onion Marmalade

Serves: 4

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For the garnish

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place thyme, fennel seeds, olive oil, red pepper flakes and salt in a bowl and blend well. Coat tuna steaks with the mixture, pressing it into the flesh. Wrap each filet tightly in plastic wrap and refrigerate for 2 hours or up to overnight.

Preheat your grill to high and sear tuna for 3 to 4 minutes on each side or until the inside temperature is 140º F. (It will cook 5 degrees more after you remove it from the heat.) Don't overcook the tuna. You also may do this in a heavy sauté pan over medium-high heat using a little peanut or vegetable oil.

Place tuna on a serving platter. Drizzle with olive oil and lemon juice if you like. Scatter garnish ingredients over fish and accompany the platter with the Caramelized Onion Marmalade.

Recipe by Lynne Vea, PCC Chef

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