Description
A vibrant Sicilian-style tuna dish featuring seared tuna steaks topped with a savory sauce of olives, capers, cherry tomatoes, and a touch of white wine. This quick stovetop recipe brings Mediterranean flavors to your table, perfect for a flavorful and healthy main course.
Ingredients
Scale
Fish
- 4 tuna steaks (about 6 ounces each)
For Cooking
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 small red onion (thinly sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup cherry tomatoes (halved)
Seasonings & Others
- 1/3 cup pitted green olives (sliced)
- 2 tablespoons capers (rinsed and drained)
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- 1/2 cup dry white wine
Instructions
- Season the Tuna: Season the tuna steaks generously with salt and black pepper on both sides to enhance their flavor before cooking.
- Sear the Tuna: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the tuna steaks for 1 to 2 minutes per side for rare to medium-rare doneness, then remove them from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the thinly sliced red onion until softened, about 3 to 4 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry white wine, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
- Simmer Sauce: Add the halved cherry tomatoes, sliced green olives, and rinsed capers to the skillet. Let the sauce simmer for 5 to 6 minutes until it thickens slightly.
- Reintroduce Tuna: Return the seared tuna steaks to the skillet, spooning the sauce over them. Cook for another 1 to 2 minutes just to warm the tuna through without overcooking.
- Finish and Serve: Remove the skillet from heat, drizzle fresh lemon juice over the tuna, and sprinkle with chopped parsley. Serve immediately for the best taste and texture.
Notes
- Best enjoyed with crusty bread, roasted potatoes, or served over a bed of couscous for a complete meal.
- You can substitute swordfish or mahi-mahi if tuna is unavailable or preferred.
- For a bolder burst of flavor, add a few anchovy fillets along with the garlic during sauteing.
