Seared Tuna with Tomato-Lemon Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Although the menu at Gautreau’s is constantly changing, there always seems to be a great tuna dish on it. This is one I recall from the early 1990s. It involves tuna cut into thick blocks and finished almost in the style of a salad. I’ve been cooking this ever since, whenever I can find thick tuna.



  • 2 Tbsp. lemon juice
  • 1 Tbsp. white wine vinegar
  • 1


  1. To make the vinaigrette: Whisk the lemon juice, vinegar, and mustard together in a bowl. Add the oils in a slow stream, whisking vigorously, to form a light emulsion. Season to taste with salt and pepper and set aside.
  2. Bring a pot of water to a rolling boil. Cut the stem core out of the top of the tomatoes and cut an X in the bottom. Plunge the tomatoes into th