Greg’s Recipes

From Greg’s Page O’ Fun



Pan Seared Tuna Loin in Shellfish Tomato Sauce





Servings (approximate):


Total prep time (approximate):

30-45 minutes (not counting shellfish tomato sauce)

Date added (approximate):






·          1 2-3 lb loin of FRESH tuna (i.e. a hunk from which steaks come,  NOT cut into steaks)—about 5 inches long,  3-4 inches across.

·          Ground ancho chile OR hot paprika (for mild rub),  OR ground cayenne or chipotle (for spicier rub)—about 2 T.

·          Ground cinnamon for rub (about 1 T)

·          Salt,  pepper

·          2 T olive oil

·          Coat the outer surface (but NOT the ends) of the tuna with the spices.  Cinnamon is optional,  but adds a unique fragrance to the dish.

·          Heat the olive oil on high in a heavy pan—sear the tuna on all outer sides (the “loin” should be roughly triangular in cross-section,  so the three main sides are the sides I mean here) for 2-3 minutes per side.  You want a dark crust,  and the tuna to be cooked about ¼” inch into the loin.

·          Add the tomato sauce (either the one here,  or your favorite) to the pan,  pouring some over the loin.

·          Place in a 350 F oven for 20-30 minutes,  or until desired degree of doneness.  20 minutes should give medium in the center.

·          Remove from oven,  and let sit for about 5 minutes before transferring to a platter and slicing.  Serve with generous dollops of the sauce.






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