RGFE

Pan-seared tuna with cherry tomato jam

Chef: chef Andrea Moio main courses

Ingredients

• 4 slices of yellow-fin tuna of about 100 g each
• 300 g drained canned cherry tomatoes
• 100 g sugar
• salt, to taste

Preparation

Put the cherry tomatoes, sugar and salt in a frying pan. Simmer the jam for about 20 minutes.

Heat a cast iron griddle, pan-sear the tuna for one minute on each side, season with salt.

Put the tuna on a board, slice roughly with a knife.  Serve the tuna slices on a dish with the jam still warm on the side. Enjoy!