Tuna Steaks with Currant and Fresh Herb Salsa
Ingredients
- Ten 5-ounce tuna steaks, about 1 inch thick
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups)
- 3 shallots, minced
- 3 tablespoons red wine vinegar
- 1/2 cup dried currants
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped tarragon
- 2 tablespoons small capers, drained and chopped
- 1 tablespoon balsamic vinegar, preferably aged
Instructions
Tuna Steaks with Currant and Fresh-Herb Salsa serves 10 original recipe by Food & Wine.
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