Blackberry Balsamic Pan-seared Tuna
Tuna quickly pan-seared with capers and parsley is served with a drizzle of blackberries, balsamic vinegar and garlic.
Servings 4 as a starter
Ingredients
- 1 cup balsamic vinegar
- 1 to 2 cloves of garlic
- 2 to 4 blackberries, depending on size
- salt and freshly ground black pepper
- an 8- to 12-ounce tuna fillet
- olive oil
- capers
- chopped fresh parsley
Instructions
- In a small saucepan, cook the balsamic vinegar over very low heat, stirring occasionally. Reduce it by about 75% of its original volume; this could take about 30 minutes.
- With a mortar and pestle, crush the garlic. Add the blackberries and mash everything together. Transfer to a small serving bowl and stir in 2 tablespoons of the reduced balsamic vinegar. Season to taste with salt and pepper—it should taste more tangy and sweet than savory.
- Cook the tuna. Heat olive oil in a small frying pan over high heat until almost smoking. Season the tuna with salt and pepper. Add tuna to the pan with some capers and chopped parsley, and sear until just browned on one side. Turn and brown on the other side. The tuna should remain rare to raw in the middle.
- Transfer to a serving plate, spooning the capers and cooked parsley over the fillet. Sprinkle more fresh parsley over the tuna. Serve along with the balsamic blackberry mixture, inviting guests to drizzle it over tuna bites.