The weather here is going crazy and my co-workers are in and out with various illnesses. We went from 11 degrees with windchill last Thursday to the low 60’s today. I think the weather might be having some serious mood swings.
With the upswing in warmer weather it’s got me craving warm weather dishes. This isn’t exactly in season so you could save this for true summer when tomatoes are at their peak, but in the winter Roma tomatoes are a good substitute. I prefer to try to eat local but I’ll admit it, I compromised to make this dish.
Although if you live in Florida or one of the other southern states, Roma tomatoes hit their peak season at the end of November and stay in season through May (you lucky, lucky people you) so definitely give this dish a shot.
The Roma tomatoes are simply diced, then tossed with a bit of basil, minced red onion, garlic, Parmesan and toasted pine nuts to make a fresh tomato salad. A simple balsamic vinaigrette finishes the salad and really brightens it up.
The tuna (sushi grade only please) was marinated in a bit more balsamic and oil with Italian seasoning before being quickly grilled. If you have a gas grill feel free to grill it outside but due to the lack of outdoor space and the lack of a grill (yay apartment living) the trusty cast iron grill pan came out.
- 2 ( 4 – 6 oz) sushi grade tuna steaks, about 1 inch thick
- 3 Tbsp balsamic vinegar, divided
- 1 ½ Tbsp extra virgin olive oil, divided
- 1 ½ tsp Italian seasoning
- Salt and Pepper
- 2 – 3 Roma tomatoes, de-seeded and diced
- 1 tsp fennel seed
- 2 Tbsp fresh minced basil
- 1 clove of garlic, minced
- ¼ cup minced red onion
- 1 Tbsp pine nuts, toasted and coarsely chopped
- 1 Tbsp grated Parmesan cheese
- Combine 1 Tbsp balsamic, ½ Tbsp olive oil, 1 ½ tsp Italian seasoning and a bit of salt and pepper, mixing well. Marinate tuna for 15 minutes, flipping half way through.
- Meanwhile, in a small container with a lid, combine remaining 2 Tbsp balsamic with 1 Tbsp extra virgin olive oil, 1 tsp fennel seed, 2 Tbsp fresh minced basil and garlic. Put lid on container and shake vigorously until well combined. Season to taste with salt and pepper and then shake again.
- In a small bowl, place diced and de-seeded Roma tomatoes in a bowl along with minced red onion, pine nuts and Parmesan. Pour balsamic vinaigrette (that you just made in the container) over and toss well until coated. Set aside.
- Meanwhile, heat a cast iron grill pan over medium heat for 5 minutes. After 5 minutes, place tuna on grill pan and grill for 2 – 4 minutes per side until done to your liking. Divide the tomato salad between two plates and top with cooked tuna.
Prep time includes 15 minutes or marinating time.