Martha Stewart Bluefin Tuna with Olive, Cucumber, and Cilantro Relish

Martha Stewart bluefin tuna with olive, cucumber, and cilantro relish is a quick-seared seafood dinner with six tuna steaks, mixed olives and crunchy cucumber that comes together in 35 minutes. It's an easy weeknight dinner for summer cookouts, date night or holiday dinner parties, and it's naturally gluten-free.

Sear each steak for only 1 minute on one side and 30 seconds on the other, because that quick blast of heat leaves the center rosy and tender. Cook it longer and the tuna turns dry and chalky, so the relish ends up covering up a tough steak.

Martha shares a recipe from Lost Kitchen chef Erin French that finishes the tuna with butter swirled into the hot skillet for just 10 seconds. That quick baste adds a nutty richness, while the relish of peeled-in-stripes cucumbers, olives and cilantro stays cool and bright instead of heavy.

Martha Stewart Bluefin Tuna with Olive, Cucumber, and Cilantro Relish

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

35

minutes

Cooking timeminutes

Calories

480

kcal

Rosy, butter-kissed tuna steaks sit under a cool, crunchy relish of cucumber, briny olives and fresh cilantro. A hot cast-iron skillet gives the fish a fast golden crust while the inside stays tender.

Ingredients

• 3 Kirby cucumbers
  

• 1/2 cup pitted mixed olives, cut into a ¼-inch dice
  

• 1/4 cup packed fresh cilantro leaves
  

• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  

• 1/4 cup plus 3 tablespoons extra-virgin olive oil
  

• Coarse salt and freshly ground pepper
  

• 6 tuna steaks, each 1 inch thick (about 3 pounds total)
  

• 4 tablespoons unsalted butter
  

• lemon wedges for serving
  

Directions

• Prep the cucumbers: Use a vegetable peeler to remove half of the cucumber peel in alternating strips. Then halve the cucumbers lengthwise, scoop out and discard the seeds, and cut them into a 1/4-inch dice.
• Make the relish: Combine the diced cucumbers, 1/2 cup diced olives and 1/4 cup cilantro leaves in a small bowl. Add 2 tablespoons lemon juice and 1/4 cup olive oil, then season with salt and pepper.
• Season the tuna: Pat the six tuna steaks dry and season them on both sides with salt and pepper. That way the crust forms right away once they hit the pan.
• Heat the skillet: Set a large, heavy skillet (cast-iron works best) over high heat and add 2 tablespoons oil. Once the oil begins to shimmer, it's hot enough for searing.
• Sear the first batch: Add 3 tuna steaks and sear for 1 minute, then flip and cook for 30 seconds more. Add 2 tablespoons butter, swirl until it melts, and cook for 10 seconds longer.
• Keep the tuna warm: Transfer the seared tuna to a platter and tent it with foil. Then wipe out the skillet so the second batch doesn't pick up any burnt bits.
• Cook the second batch: Repeat with the remaining 1 tablespoon oil, 3 tuna steaks and 2 tablespoons butter, using the same timing. Once they're done, they join the first batch on the platter.
• Serve: Spoon the relish over the tuna and set lemon wedges on the platter. Serve extra relish alongside so everyone can add more.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO swivel vegetable peeler, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish instead of bluefin tuna?

Erin French says this also works very well with salmon or swordfish, so use whichever looks freshest at the market. Keep the steaks about 1 inch thick and adjust the searing time slightly, since salmon and swordfish are usually cooked a little longer than tuna.

Why do I peel only half of the cucumber?

Peeling in alternating strips leaves a striped pattern that looks pretty and adds a bit of color and crunch. It also keeps the relish from getting tough or bitter, which can happen if you leave all the skin on.

Can I make the relish ahead of time?

You can dice the cucumbers and olives a few hours ahead and keep them chilled. Wait to add the lemon juice, oil and cilantro until just before serving. Cucumbers release water as they sit in salt and acid, so mixing late keeps the relish crisp.

How do I know when the tuna is done?

At 1 minute on the first side and 30 seconds on the second, the outside is golden and the center stays rosy, like a seared steak. If you prefer it cooked through, give each side another minute or so, though it will be firmer.

What's the biggest mistake when searing tuna?

Starting with a pan that isn't hot enough is the most common problem, because the fish steams and turns gray instead of forming a crust. Wait until the oil shimmers, and cook only three steaks at a time so the skillet stays hot.