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Place a skillet with a heavy bottom over high heat. Add oil and when the pan is smoking hot, season tuna with salt and pepper on all sides and sear it for about 15-20 seconds per side. It should be very rare in the centre. With a very sharp knife cut into thin slices.
Put the sun-dried tomatoes, lemon zest and juice, anchovies and green onions into the bowl of a food processor and puree until thoroughly mixed but still a bit chunky. Spread a bit of the sun-dried tomato puree onto the bottom of a pita. Lay a slice of tuna over it and cover with a pita top.
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