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This wonderful recipe is the creation of Chef Paul Warner, Executive Chef at The Oregon Zoo in Portland, Oregon.

Check out more of Linda's great Tuna Recipes and also How To Select, Buy, and Cook Fish.

2 pounds fresh skinless Albacore tuna loins*
1 bunch each of basil and cilantro
2 teaspoons black pepper
2 teaspoons coarse kosher salt
1/4 teaspoon salt
Plum Ragout
Extra-virgin olive oil  for searing
Basil and cilantro leaves for garnish

* You can substitute Ahi Tuna or Marlin.

Rinse the tuna steaks and pat dry with paper towels. Cut the tuna into long blocks about 1-inch by 1-inch by 4 to 6 inches. Chop basil, cilantro, pepper, and salt together; rub over fish. Let fish sit for 1/2 hour while you prepare the Plum Ragout.

Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Remove from heat. Slice and serve with Plum Ragout; garnish with cilantro and basil leaf.

Makes 6 servings as a main course or 10 to 12 appetizers.

PLUM RAGOUT:
6 to 8 large black or dark red plums, cut into 1/8's
1/4 cup granulated sugar
1/8 cup Balsamic Vinegar
3 to 4 tablespoons grated fresh ginger (more or less to taste)
1/2 cup finely minced yellow onion
1/3 cup julienne red and yellow peppers
1/2 cup red wine
Salt and pepper to taste

In a hot skillet, sprinkle sugar (it should start to caramelize at once). Add plums, balsamic vinegar, and ginger; stir until coated. Add onions, red and yellow peppers, and red wine; bring to a boil and simmer until plums are just done and everything comes together. Season to taste with salt and pepper.