Seared tuna, chilli vierge & garlic crumbs

Seared tuna, chilli vierge & garlic crumbs

Tomatoes and onion topped with yellowfin tuna sprinkled in garlic breadbrumbs and dressed with a mild tomato, chilli and herb French sauce.

2 out of 5 stars(1) Rate this recipe
High protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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  • 240g pack No.1 2 Yellowfin Tuna Steaks
  • 2 tbsp olive oil
  • 20g fresh breadcrumbs
  • 2 cloves garlic, finely chopped
  • 30g Cooks' Ingredients Sundried Tomato Paste
  • 1 red chilli, finely chopped
  • 5g tarragon, stalks removed
  • 5g chives, snipped
  • 200g classic vine tomatoes, chopped
  • ½ bunch salad onions, sliced


  1. Brush the tuna on both sides with 1 tsp of the oil and season lightly. Mix a further 1 tsp of the oil with the breadcrumbs and garlic. Mix the remaining oil with the tomato paste, chilli, half the herbs and 2 tbsp water.

  2. Heat a dry nonstick frying pan until very hot. Add the tuna and fry for about 2-3 minutes on each side so the surface is golden and cooked to your liking. Lift out onto a plate and keep warm.

  3. Add the tomatoes, salad onions and remaining herbs to the pan, and cook for just 1 minute so the tomatoes still hold their shape. Transfer to serving plates, place the tuna on top and drizzle with the dressing. Add the garlic crumbs to the pan and heat through until the crumbs start to toast. Spoon over the tuna.


Typical values per serving when made using specific products in recipe


1,776kJ/ 424kcals



Saturated Fat












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Overall rating (2/5)

2 out of 5 stars1 rating