Roasted Tuna Steaks with Sun-Dried Tomato Tapenade
Ingredients
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2 tuna steaks
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2 teaspoons extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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⅓ cup sun-dried tomatoes, oil packed
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¼ cup Kalamata olives
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2 teaspoons capers
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 475°F using the button below.
June Oven
Season the tuna
Place the tuna steaks in a shallow bowl or plate. Drizzle the oil and sprinkle the salt and pepper over the tuna. Rub or brush the seasonings into the steaks, ensuring all surfaces are coated in seasonings.
2 tuna steaks
2 teaspoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
shallow bowl
pastry brush
measuring spoons
Insert the June Food Thermometer
Transfer the tuna to the June Pan. Horizontally insert the June Food Thermometer into the center of thickest part of the largest steak. Choose your cooking preferences using the button below. Recommended settings are prepopulated.
June Pan
June Food Thermometer
Roast the tuna
Place the tuna on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the tuna until it’s cooked to your preference, about 9-13 minutes. June will notify you when the tuna is ready.
Chop the capers, olives, sun-dried tomatoes and shallot
While the tuna cooks, place the sun-dried tomatoes, olives, capers, and shallot in a food processor and pulse until finely chopped, scraping down the sides as needed. If using a knife and chopping board, finely chop the ingredients and place them in a medium bowl.
food processor
measuring cups
⅓ cup sun-dried tomatoes, oil packed
¼ cup Kalamata olives
2 teaspoons capers
½ shallot
Chop the parsley and oregano
Pick the parsley leaves and oregano leaves from the stems and add them to the food processor or chop the leaves and add them to the bowl with the other chopped ingredients.
6 sprigs parsley
2 sprigs oregano
Add lemon zest
Zest the lemon with a zester or the fine holes of a grater directly into the food processor or bowl.
1 lemon
zester
Finish the tapenade
Add the olive oil to the food processor or bowl and pulse or mix well to combine.
3 tablespoons extra-virgin olive oil
Serve
Remove the tuna from the June Oven and immediately transfer the steaks to a serving platter or dishes to prevent overcooking. Allow to rest 3 minutes before serving. Then top with the tapenade.