This entrée can easily be turned into a one-dish meal by serving it atop a bed of young escarole, sliced carrots, and shaved fennel—or any other hearty salad veggies—dressed with a little lemon juice and extra-virgin olive oil. This recipe will work well with other firm fish like swordfish.

　　

Ingredients

SERVES 4 TO 6

　　

TAPENADE

1 large clove garlic

　　Kosher salt

　　1 tablespoon capers, coarsely chopped

　　1 tablespoon champagne vinegar

　　1 tablespoon freshly squeezed lemon juice

　　1 medium shallot, minced

　　1 anchovy fillet, minced

　　1/4 teaspoon lightly packed saffron threads

　　1/4 cup extra-virgin olive oil

　　1/2 teaspoon chopped fresh thyme

　　2 teaspoons roughly chopped fennel fronds or dill

　　1/3 cup pitted oil-cured olives, coarsely chopped

　　

TUNA

1/4 cup dry breadcrumbs

　　1/4 teaspoon lightly packed saffron threads

　　Kosher salt

　　1 3/4-pound piece Pacific albacore or tombo tuna, about 4 inches on each side

　　1 tablespoon extra-virgin olive oil

　　2 tablespoons unsalted butter

　　

To make the tapenade

Step 1

Coarsely chop the garlic, sprinkle with a generous pinch of salt, and use the side of the blade to smash and crush the garlic into a paste. Put in a medium bowl along with the capers, vinegar, lemon juice, shallot, anchovy, and saffron. Whisking constantly, drizzle in the olive oil.

　　

Step 2

Add the thyme, fennel fronds, and olives and whisk again. Set aside and let the saffron infuse while you prepare the tuna.

　　

To cook the tuna

Step 3

Combine the breadcrumbs, saffron, and 1/4 teaspoon salt in a food processor and pulse to blend and chop the saffron a bit (7 or 8 pulses). Pour onto a plate and set aside.

　　

Step 4

Cut the tuna lengthwise along the grain to make 2 long logs. Trim any connective tissue and season all over with 1/2 teaspoon salt. Roll the logs in the breadcrumbs to coat each broad side lightly.

　　

Step 5

Heat a large, heavy skillet (ideally cast iron) over medium heat. When hot, add the oil and 1 tablespoon of the butter and let the butter melt. Cut the remaining 1 tablespoon butter into 4 pieces and set aside.

　　

Step 6

Gently place the tuna logs in the pan and let cook undisturbed for 3 minutes. Use a thin spatula to gently lift the log and check the progress of the browning. Once the first side is golden brown (about 4 minutes), turn to a new side and add a chunk of the butter next to each of the logs. Gently nudge the logs into the newly added butter as it melts. Cook this side until golden and repeat on the remaining sides, adding the 2 remaining chunks of butter after flipping, for a total of 12 to 14 minutes cooking time.

　　

Step 7

Transfer the tuna to a cutting board and let rest for 5 to 10 minutes. Cut the tuna into 1/2-inch-thick slices (a sharp knife with a thin blade works best).

　　

Step 8

Arrange on a serving platter or individual plates and drizzle the tapenade over the slices.

　　Bi-Rite Market's Eat Good Food