- 1/4 cup olive oil
- 1/2 teaspoon good-quality Spanish paprika (pimentón)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (8-ounce) tuna fillets
- Chickpea Artichoke Salad
How to Make It
Whisk together olive oil and next 3 ingredients in a small bowl.
Coat tuna with oil mixture, and sear in hot (slightly smoking) cast-iron skillet for 1 1/2 to 2 minutes per side or until rare to medium-rare. Serve over Chickpea Artichoke Salad.