Serves Four
Four Big Eye Tuna Steaks, about 6 ounces each
1 tablespoon extra virgin olive oil
1 pint cherry tomatoes
2 cloves garlic, peeled and minced
¼ cup balsamic glaze
Preheat broiler. Preheat cast iron skillet until it is smoking hot.
Sear tuna steaks in scant amount of extra virgin olive oil on each side for just a minute each. Remove to a plate.
Turn off stove heat and add remaining extra virgin olive oil, tomatoes and garlic.
Toss to coat and place skillet in oven to cook for 3-5 minutes until tomatoes are starting to change texture.
Remove tomatoes from the pan, arrange around steaks and drizzle with balsamic glaze and serve.
