Seared Ahi Tuna With Roasted Tomato Vinaigrette
Cherry tomatoes (fresh or frozen) are ripe for roasting.
Little effort. Big payoff.
After rolling the frozen tomatoes onto a clean dish towel to thaw, I tossed them with olive oil, tumbled them into a cast iron skillet, and slid them into a preheated 400 degree oven. When the slightly blistered tomatoes collapsed from the heat, I pulled them from the oven, splashed them with 3 tablespoons sherry vinegar, 4 tablespoons olive oil. salt, pepper, and set them aside.
After blocking off portions of fresh sushi grade ahi tuna (Lexington Seafood Company), I brushed the flesh with vegetable oil, and rolled them in black sesame seeds.
Kissed with heat.
Keeping it rare.
I heated a small cast iron skillet over a medium high flame and drizzled the skillet with oil. When the oil started to ripple (just before the smoking point), I seared the tuna on all sides, 30 seconds per side for Beautifully rare centers. After resting the tuna for 10 minutes, I sliced it across the grain and nestled it into the reserved roasted tomato vinaigrette before finishing with scattered slivered shallots and perky remnants of over wintered window sill fresh basil.