Seared Tuna Steaks with Wilted Frisée and Mushroom Salad
By America's Test KitchenPublished on June 15, 2021
Yield
Serves 4
Ingredients
3 tablespoons harissa, divided1 tablespoon lemon juice 6 tablespoons extra-virgin olive oil, divided1-3 tablespoons hot water (110 degrees)1 shallot, halved and sliced thin1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick1 tablespoon table salt, divided1 head frisée (6 ounces), cut into 1-inch pieces4 (6- to 8-ounce) tuna steaks, 1 inch thick¼ teaspoon pepper ½ teaspoon sugar 2 tablespoons chopped fresh mint
Before You Begin
Use harissa paste for this recipe rather than harissa sauce; note that spiciness will vary greatly by brand. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Instructions
- Whisk 2 tablespoons harissa, lemon juice, and 1 tablespoon oil together in bowl. Whisk in hot water, 1 tablespoon at a time, until sauce is pourable; set aside until ready to serve.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add cremini mushrooms, shiitake mushrooms, and ½ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.
- Uncover skillet, add 2 tablespoons oil, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 10 to 12 minutes. Add remaining 1 tablespoon harissa and cook until fragrant, about 30 seconds. Transfer mushrooms to large bowl, add frisée, and toss to combine; set aside. Wipe skillet clean with paper towels.
- Pat tuna dry with paper towels and sprinkle with remaining ½ teaspoon salt and pepper. Sprinkle sugar evenly over 1 side of each steak. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Place steaks sugared sides down in skillet and cook, flipping every 1 to 2 minutes, until center is translucent red when checked with tip of paring knife and registers 110 degrees (for rare), 2 to 4 minutes.
- Transfer steaks to cutting board and slice ½ inch thick. Sprinkle mint over mushroom mixture and season with salt and pepper to taste. Drizzle tuna with reserved harissa sauce and serve with salad.
Yield
Serves 4Ingredients
3 tablespoons harissa, divided
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil, divided
1-3 tablespoons hot water (110 degrees)
1 shallot, halved and sliced thin
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
1 tablespoon table salt, divided
1 head frisée (6 ounces), cut into 1-inch pieces
4 (6- to 8-ounce) tuna steaks, 1 inch thick
¼ teaspoon pepper
½ teaspoon sugar
2 tablespoons chopped fresh mint
Ingredients
3 tablespoons harissa, divided
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil, divided
1-3 tablespoons hot water (110 degrees)
1 shallot, halved and sliced thin
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
1 tablespoon table salt, divided
1 head frisée (6 ounces), cut into 1-inch pieces
4 (6- to 8-ounce) tuna steaks, 1 inch thick
¼ teaspoon pepper
½ teaspoon sugar
2 tablespoons chopped fresh mint
Ingredients
3 tablespoons harissa, divided
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil, divided
1-3 tablespoons hot water (110 degrees)
1 shallot, halved and sliced thin
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
1 tablespoon table salt, divided
1 head frisée (6 ounces), cut into 1-inch pieces
4 (6- to 8-ounce) tuna steaks, 1 inch thick
¼ teaspoon pepper
½ teaspoon sugar
2 tablespoons chopped fresh mint
Why This Recipe Works
Our Tuna Steaks with Cucumber-Peanut Salad are a great summer meal; here we warm up the flavors for colder months, pairing harissa-drizzled sliced tuna with an elegant and earthy frisée and mushroom salad for a simple dish with multiple layers of flavor and textures. The North African harissa works well with the meaty tuna steaks and earthy mushrooms in this dish. We cooked the mushrooms—a mix of cremini and shiitake for even more complex flavor—first and wilted the frisée simply by adding hot harissa-coated mushrooms to it; this also transported some of their flavor.
Before You Begin
Use harissa paste for this recipe rather than harissa sauce; note that spiciness will vary greatly by brand. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Instructions
- Whisk 2 tablespoons harissa, lemon juice, and 1 tablespoon oil together in bowl. Whisk in hot water, 1 tablespoon at a time, until sauce is pourable; set aside until ready to serve.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add cremini mushrooms, shiitake mushrooms, and ½ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.
- Uncover skillet, add 2 tablespoons oil, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 10 to 12 minutes. Add remaining 1 tablespoon harissa and cook until fragrant, about 30 seconds. Transfer mushrooms to large bowl, add frisée, and toss to combine; set aside. Wipe skillet clean with paper towels.
- Pat tuna dry with paper towels and sprinkle with remaining ½ teaspoon salt and pepper. Sprinkle sugar evenly over 1 side of each steak. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Place steaks sugared sides down in skillet and cook, flipping every 1 to 2 minutes, until center is translucent red when checked with tip of paring knife and registers 110 degrees (for rare), 2 to 4 minutes.
- Transfer steaks to cutting board and slice ½ inch thick. Sprinkle mint over mushroom mixture and season with salt and pepper to taste. Drizzle tuna with reserved harissa sauce and serve with salad.
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