Seared Albacore with Marjoram, Parsley, Olives and Capers
- 1 slice country bread, crusts removed
- 2 tablespoons red wine vinegar
- 1 small bulb green garlic
- Sea salt
- 1/2 cup pine nuts or walnuts
- 10 pitted green olives, like Castelvetrano, coarsely chopped
- 3 tablespoons capers, rinsed
- 1 cup lightly packed parsley leaves
- 1/3 cup marjoram leaves
- 2/3 cup olive oil
- Freshly ground black pepper
- 4 Day Boat Tuna medallions, or one 12-ounce albacore loin
- Kosher salt and freshly ground black pepper
- Unsalted butter
- Flaky sea salt for serving
To prepare the sauce:
Tear the bread into a few large pieces, place on a plate and sprinkle with vinegar.
Using a food processor fitted with the chopping blade, pulse the garlic with 1/2 teaspoon sea salt until fairly finely chopped. Add the nuts, olives and capers and pulse several times to coarsely chop and combine, but not make smooth. Add the parsley and marjoram, continuing to pulse to make a rough puree with irregular-size pieces of parsley. Add the bread and vinegar and, with the motor running, add the olive oil stopping before the sauce is blended and smooth.
Taste and adjust the seasoning with pepper and more vinegar to taste. The sauce will be thick and should keep for several days in the refrigerator
To prepare the tuna:
Pat the tuna medallions dry with a paper towel and season with salt and pepper.
Heat the butter in a large skillet over medium-high heat. Sear the tuna until a dark, golden brown crust forms, about 3 minutes. Flip the tuna and cook for about 2 minutes or just until the edges are crisp but the center is still pink. Spoon the sauce over the warm tuna and serve immediately.