Seared Tuna With Sun Dried Tomato Jalapeño Preserves
Ingredients
- 1/2 Cup drained oil-packed
- 2 Cups fresh basil leaves
- 1 Cup fresh mint leaves
- 1 jalapeño chile, stemmed and halved lengthwise
- 1 large clove garlic
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon balsamic vinegar
- Kosher salt, to taste
- freshly ground pepper, to taste
- 6 tuna steaks, about six ounces each, cut into two-by-four-inch pieces
- 1 Tablespoon neutral-flavored oil, such as avocado, sunflower, or canola
Instructions
Seared Tuna With Sun-Dried Tomato & Jalapeño Preserves serves 6 original recipe by The Daily Meal.
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