Seared Tuna Steaks with Wilted Frisée and Mushroom Salad
This combination makes for a great summer meal.
Keywords
- Main Courses
- Fish & Seafood
- Vegetables
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Cooking tools:
- Nonstick skillet
- Instant-read thermometer
- Stove
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Paper towel
- Tongs
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
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