Seared Albacore Tuna Recipe – Greek Salad-Inspired Gourmet Small Plate

Seared Albacore Tuna Recipe

This seared albacore tuna recipe brings together vibrant Greek salad flavors with a refined, modern presentation, creating a dish that’s perfect for elegant entertaining or special occasions. Featured on CombiNation, this recipe combines tender tuna, briny olives, creamy whipped feta, and roasted tomatoes for a bold, restaurant-quality plate you can recreate at home.

The Inspiration

Inspired by the bright, sun-soaked flavors of Greece, this dish reimagines a classic Greek salad through a contemporary Canadian lens. Host Bianca Osbourne blends Mediterranean staples—like olives, feta, and oregano—with premium seared albacore tuna to create a dish that feels both rustic and refined. This small plate captures the essence of coastal cuisine while showcasing artistic plating and layered textures, making it a standout for viewers who love elevated, chef-driven recipes.

Ingredients

Seared Albacore Tuna

• 8 ounces (227 g) albacore tuna loin, cut lengthwise
• Olive oil
• Salt and pepper

Olive Tapenade

• 1 cup (240 ml) Kalamata olives, pitted
• 1 cup (240 ml) garlic stuffed Manzanilla olives
• ½ cup (120 ml) sun-dried tomatoes
• ¼ cup (60 ml) Greek olive oil
• 1/8 cup (30 ml) honey
• Cracked black pepper

Olive and Tomato Crispy Flatbread

• 2 cups (470 ml) all-purpose flour, plus extra to flour station
• 1 tablespoon (15 ml) Herbes de Provence
• 1 teaspoon (5 ml) sugar
• Salt and pepper
• 1 cup (240 ml) olive tapenade
• ½ cup (120 ml) cold water
• ½ cup (120 ml) tomato paste
• 2 tablespoons (30 ml) olive oil
• Sea salt

Oregano Whipped Fet

• 1 cup (240 ml) crème fraiche
• 2 tablespoons (30 ml) water
• 1 bunch oregano, chopped
• 1 clove garlic
• ½ cup (120 ml) chopped parsley
• 1 ½ cup (350 ml) feta, soft
• Cracked black pepper

Cucumber String Salad

• 1 large cucumber
• 1 lemon, juice
• 1 tablespoon (15 ml) honey
• Salt and pepper

Oven Roasted Grape Tomatoes

• 12 grape tomatoes
• 2 cloves garlic, sliced thin
• 4 sprigs thyme, tips only (no more than 1 inch/2.5 cm long)
• 2 tablespoons (30 ml) olive oil
• Salt and pepper

Pickled Shallots

• 6 small shallots
• 2 cups (470 ml) red wine vinegar
• ¼ cup (60 ml) sugar
• Salt and pepper

Method

For the Seared Albacore Tuna

• Heat olive oil in a skillet over high heat. Season tuna loin with salt and pepper, sear on all sides for 15-20 seconds each, until lightly browned. Remove from heat and let rest for 2 minutes before slicing into medallions.

For the Olive Tapenade

• In a food processor, combine the Kalamata and Manzanilla olives, sun-dried tomatoes, olive oil, and honey, and season with pepper. Process to a coarse, uniform, spreadable texture.

For the Olive and Tomato Crispy Flatbread

• Preheat oven to 400 F (205 C).
• Combine the flour, Herbes de Provence, and sugar in a mixing bowl. Season with salt and pepper and whisk to combine.
• In a second bowl, whisk together the tapenade, water, and tomato paste.
• Add wet ingredients to dry ingredients and combine thoroughly, then transfer to floured work surface, and knead for 2-3 minutes until a roll-able dough is formed.
• Use a rolling pin to roll the dough, in batches if needed, to a thickness of 1/16 inch (1-2 mm). Transfer to a lined baking sheet, brush the top with olive oil, and season with sea salt.
• Bake for 8 minutes, then turn off oven, crack the door, and leave in the oven to rest for 1 hour. Crush into small shards before plating.

For the Oregano Whipped Feta

• In a blender or food processor, combine the crème fraiche, water, oregano, garlic, parsley and feta. Season with black pepper and process until smooth, light, and bright green.

For the Cucumber String Salad

• Peel cucumber, remove seeds, and use a mandoline fitted with a julienne blade to cut into long strings.
• Place cucumber strings in a small mixing bowl and add lemon, honey, salt, and pepper. Toss together and refrigerate for 1 hour.

For the Oven Roasted Grape Tomatoes

• Preheat oven to 225 F (105 C).
• Slice the tomatoes in half, then arrange them, cut side up on a grill rack fitted over a baking sheet.
• Top each tomato with 1 slice of garlic, 1 sprig-tip of thyme, and olive oil, season with salt and pepper and roast for 75 minutes, until dry and leathery.

For the Pickled Shallots

• Peel shallots, cut off the very tip and base, and leave whole.
• In a small saucepan, combine the shallots, vinegar, sugar, salt and pepper, and bring to a gentle simmer over medium heat.
• Continue simmering for 60-75 minutes, until shallots are soft and vinegar has reduced to a syrup.
• Transfer to a heat proof pan, and use a blowtorch to char slightly.

To Serve

• Make a stencil by cutting a 1 ¾ x 6 inch (4.25 x 15 cm) rectangular hole through a thin piece of cardboard or a silicone baking mat. Place over a plate and add a spoonful of the Oregano Whipped Feta, using a small offset spatula to spread the mixture evenly into the negative space. Carefully remove the stencil to reveal a neat green rectangle on the plate.
• Add a medallion of tuna over the right edge of the rectangle, brush with tapenade, and cover with a very thin layer of broken bits of crispy flatbread.
• Add 2 roasted grape tomatoes over the left side and 1 pickled shallot near the tomatoes.
• Use precision tongs to roll up a small amount of cucumber string noodles into a ball and arrange over the far left corner of sauce.

Serving Suggestions

This seared albacore tuna recipe shines as a sophisticated appetizer or small plate for dinner parties, date nights, or upscale gatherings. Serve it alongside a chilled glass of crisp white wine like Sauvignon Blanc or a dry rosé to complement the briny olives and creamy feta. For a complete Mediterranean-inspired menu, pair it with light dishes such as grilled vegetables, lemon potatoes, or a simple arugula salad. Its elegant plating also makes it ideal for tasting menus or celebratory occasions where presentation is just as important as flavor.

Final Thoughts

This seared albacore tuna recipe is a celebration of Mediterranean flavors, combining bold, briny, creamy, and fresh elements into one stunning dish. From the rich olive tapenade to the airy whipped feta and perfectly seared tuna, every component works in harmony to create a memorable culinary experience. Whether you’re entertaining guests or elevating your home cooking, this dish delivers sophistication and flavor in every bite.