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The main dish, Chic bistro

Seared tuna steak with sauce vierge

Seared tuna steak with sauce vierge is a summer fish dish for 6 people, easy and quick, with 25 minutes of active work. The tomato, caper and basil sauce vierge is made in the morning, leaving only the tuna to sear at the last minute in front of guests. Budget €8.90 per person, the key is not overcooking the tuna so it stays pink at the heart.

Tuna pink at the heart, a sauce that tastes like summer, dinner is ready in a flash.

Seared tuna steak with sauce vierge
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€8.90
Calories per person
430 kcalcalculated by Kiloach, your weight coach

A seared tuna steak means a golden crust outside and a warm, pink, almost raw center that slices clean under the knife. The sauce vierge brings the contrast, juicy diced tomatoes, lemon acidity, the salty crunch of capers and the fresh scent of basil chopped at the last second. It is a dish that tastes like summer on the plate, with no long cooking and no simmering sauce.

This is the kind of dish you serve for a dinner with friends on the terrace or a summer family meal, when you want something that looks light but still satisfies. It pairs well with a simple menu, a fresh starter and a fruit dessert, leaving you time to actually enjoy your guests instead of standing at the stove all evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 2 steps, 4 min

There is no need to start the day before here, everything happens on the day itself. In the morning, make the sauce vierge without the basil or salt and keep it chilled. Just before guests arrive, take out the tuna, chop the basil and finish the sauce, leaving only the searing for the moment you serve.

The ingredients

6 people

Fish counter

  • Tuna steaks 900 g

Fruits and vegetables

  • Ripe tomatoes 6
  • Basil 1 bunch
  • Lemon 1
  • Garlic 1 cloves

Pantry

  • Capers 2 tbsp
  • Olive oiloften in the pantry 10 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Dip the tomatoes in boiling water for 10 seconds, peel them, seed them and cut them into small dice. 15 min

    Score a cross under each tomato, the skin slips right off.

  2. Mix the diced tomatoes with the capers, crushed garlic, lemon zest and juice, and the olive oil, then cover and chill. 5 min

    Only add salt at the very end, it draws water out of the tomatoes.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the tuna out of the fridge, pat it dry and season it with pepper. 5 min

    Never salt the tuna too early, it would lose its juice and its nice color.

  2. Chop the basil at the last moment, stir it into the sauce and adjust the salt. 3 min

    Tear the basil with your fingers rather than cutting it, it browns less.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat a pan over very high heat with a drizzle of oil and sear the steaks about a minute and a half per side. 4 min

    The tuna should stay pink at the heart, an overcooked steak turns dry as cardboard.

  2. Slice the steaks, plate them and spoon the sauce vierge over, finishing with a pinch of fleur de sel.

    Cut with a very sharp knife, in one clean stroke, without sawing.

Our tips to get it right

  • Pick thick tuna steaks, at least 3 centimeters, that is what lets you sear the outside without cooking through the center.
  • Use a cast iron or heavy bottomed pan that gets properly hot, otherwise the tuna releases water instead of searing.
  • Make the sauce vierge several hours ahead so the flavors meld, but add the basil and salt only at the very last moment.

The variations

  • Swap the tuna for salmon or monkfish steaks if you prefer a milder fish, adjusting the cooking time slightly.
  • For a vegetarian version, spoon the sauce vierge over grilled halloumi slices or pan seared zucchini steaks.
  • For kids, cook the tuna a bit more through and serve the sauce on the side, some prefer it without the capers.

What to serve it with

  • Basmati rice or fine semolina
  • Roasted baby potatoes
  • A well chilled rosé

Storage

The sauce vierge keeps for 1 day in the fridge in a sealed container, without the basil added at the end. Cooked tuna does not keep well and loses its texture, so it is best not to prepare it ahead or freeze it once cooked.

Questions about this recipe

How do I know when the tuna is cooked enough?

Sear about a minute and a half per side over high heat, the steak should stay pink or even red at the very center. If you prefer it more cooked, add 30 seconds per side, but beyond that the tuna turns dry.

Can I use frozen tuna instead of fresh?

Yes, as long as you thaw it in the fridge the day before and pat it completely dry before cooking. Excess moisture prevents the steak from forming a good golden crust.

How do I plate the tuna steaks nicely?

Slice each steak on the bias into 3 or 4 pieces with a sharp knife, then fan the slices out on the plate. Spoon the sauce vierge in the center and keep a few whole basil leaves for color.

Can this recipe be scaled up for more than 6 people?

Yes, simply increase the tuna and sauce vierge quantities proportionally. Just sear the tuna in batches so each steak keeps good contact with a properly hot pan.

Can a seared tuna steak with sauce vierge be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a seared tuna steak with sauce vierge?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a seared tuna steak with sauce vierge?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a seared tuna steak with sauce vierge cost?

About €8.90 per person, that's €53.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tuna tartare spoons The appetizer

Chic bistro

Tuna tartare spoons

  • 25 min of work
  • Prepared the same day
  • Easy, €2.80 per person

95 kcalcalculated by Kiloach

Pear and almond tart The dessert

Chic bistro

Pear and almond tart

  • 30 min of work
  • Prepared the same day
  • Easy, €1.60 per person

450 kcalcalculated by Kiloach

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