Za'atar-Crusted Tuna With Cured Tomatoes and Merguez Vinaigrette

Recipe by Dr. Jenny
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READY IN: 4hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degrees F.
  • In a mixing bowl, toss the whole tomatoes with 1/4 cup olive oil, paprika, salt, garlic, 2 Tb shallots, thyme and basil. Spread on a sheet pan and place in oven for 4 hours.
  • When tomatoes are close to being ready, in a saute pan over medium-high heat, saute sausage until nicely browned (it will crumble as you cook), about 10 minutes.
  • Remove sausage and set aside.
  • Drain all but 2 Tb of fat from pan, return pan to medium heat, and add sherry vinegar to deglaze, scraping up browned bits, about 1 minute.
  • Add 1 Tb olive oil, 1 Tb shallots, capers, and tomato sauce; mix to incorporate, then remove from heat.
  • Season with salt, pepper, and chives, and return sausage to pan.
  • Meanwhile, heat a cast iron pan over high heat with canola oil until smoking.
  • Season tuna with salt and pepper, then roll in za'atar on all sides, until well covered.
  • Sear tuna, 1 minute on each side, for rare.
  • Evenly divide tomatoes and tuna among plates and cover with sauce; serve immediately.
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