Ingredients
- tablespoon olive oil
- (4 ounce) tuna steaks
- /2 teaspoon salt
- /8 teaspoon pepper
- /3 cup fresh basil leaves
- medium tomato, chopped
- /4 cup shredded part-skim mozzarella cheese
Instructions
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Step 1
I start by heating a large nonstick skillet over medium heat with the olive oil. Once the oil shimmers, I carefully lay the tuna steaks in and let them sear undisturbed for about 3 minutes on that first side. A gentle nudge with a spatula tells me they’re ready to flip when they release easily. After flipping, I cook for another 3 minutes, or until the fish flakes with a fork. Then I transfer the steaks to a broiler pan lined with foil for easy cleanup. At this point, I season the tops with salt and pepper, then layer on the fresh basil leaves, the chopped tomato, and finally a sprinkle of mozzarella. Under the broiler, set 4 to 6 inches from the heat, it only takes about 2 minutes for the cheese to melt into a bubbly, golden blanket. I love how the basil infuses the tuna with its aroma while the tomato adds a pop of freshness. It’s a straightforward method that yields a restaurant-quality dish right at home.